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INGENIERIA DE ALIMENTOS
Summary: In the practice carried out, the presence of the catalase enzyme in
animal and plant tissues could be determined, as well as the effect of different
factors on the enzymatic activity and the hydrolytic action of the amylase could be
observed, knowing mainly its basic concepts, in this way It was possible to find the
different types of enzymes that exist, such as oxidoreducts, tranfases, hydrolases,
lyases, isomerases, ligases, each of which has a specific reaction, so that in the
animal tissue the action of temperature and the starch in each one of the
components, in these components several changes in their structures were
analyzed and in some it was notorious the change of color or appearance of
bubbles, all those changes are due to the enzymatic activity of the amylase
presented in each procedure.
Tubos 1, 3 ,5 (lugol)
ANEXOS
Describa el efecto de la
temperatura en la acción
enzimática.
¿A qué valores de pH y
temperatura es estable la
actividad enzimática de la
catalasa?