Summary BTEC Lvl3 Applied Science Unit 6 Assignment A - Literature Search and Review for Project Proposal
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Course
Unit 6 - Investigative Project
Institution
PEARSON (PEARSON)
BTEC Lvl3 Applied Science Unit 6 Assignment A - Literature Search and Review for Project Proposal.
All criteria achieved.
Overall DISTINCTION awarded.
Harvard style referencing throughout.
Work should not be copied, should only be used as a guide.
Undertake a literature search and review to produce an investigative project proposal.
Project Research
Introduction
The report will contain a comprehensive literature review, with thorough research, allowing to
produce a project proposal for my chosen area of interest, to which literature research will
discuss different methods to complete the experiment. This detailed report will also embed a
personally produced hypothesis, methodology and results of the chosen experiment. The
chosen method will be justified and an evaluation of limitations will demonstrate and explain
the suitability of time, resources and facilities, in order to achieve accurate results.
Literature Research and Review - P1
Enzymes are biological catalysts that are designed to regulate and speed up chemical
reactions, such as cell metabolism, in living organisms without altering their own function. It
can also be used for fermentation of wine, cheese and beer. Most enzymes are considered
as protein molecules, containing amino acids, with large amounts of polypeptide chains
constructed in different styles of sequences, that determine the protein´s structure and
specificity. The suffix of the enzyme usually determines the specificity to which substrate it
would come into reaction with, in this case; pectinase enzyme breaks down pectin. The
mechanism of chemical reactions in enzymes may require additional energy, such as heat.
This additional heat energy supplied to the cell is called the activation energy, however
extended heat energy supplied can kill the cell eventually. In order to prevent the cell from
dying, a catalyst, also known as an enzyme, can be used to lower the activation energy,
hence less heat energy is required to achieve a reaction.
Pectinase - Enzyme.
Pectinase is a polysaccharide, consisting of 70 to 100 amino acids that hydrolyze pectin and
the bonds between the galacturonic acids, an acidifying agent and monomer in foods. The
enzyme catalyses the pectin substrate into simple sugars, which contains complex
carbohydrate chains, and is mainly used in the food industry for fermentation and the
,extraction of fruit juices from mostly apples. This enzyme has an optimum temperature of 45
to 55 degrees Celsius and a pH of 4.5 to 5.5, which demonstrates peak performance.
(eNotes, n.d.) (1.) Pectinase is used widely in food manufacturing, as it helps extract the fruit
juices rapidly and requires less machinery and human labour. It also has pharmaceutical
uses, as the enzyme has cholesterol lowering properties.
Pectin - Substrate.
Pectin is involved in the ripening of fruits and mainly found within the cell walls of fruits,
vegetables and plants, which is broken down by the enzyme pectinase, allowing better
digestion of large molecules, such as carbohydrates. (Laboratoire THERASCIENCE, n.d.)
(2.)
Fruits have Pectin, which can be found in their cell wall to allow elongation and provide
rigidity. This allows them to have a defence mechanism in case of the fruit dropping onto the
ground or attacked by herbivores. The Pectin acts as a hard barrier used to protect the fruit,
this is the reason for a hard coating, also known as the ‘peel’ or ‘skin’ of the fruit.
Enzyme Action and Temperature.
The complex protein, Pectinase, has an optimum temperature of between 40 to 50 degrees
Celsius, meaning when the enzyme reaches its desired temperature; it will result in its peak
performance, therefore, higher volumes of juice is extracted from fruits. In order for the
enzyme to reach the optimum temperature, heat energy is applied; however, it is likely that
once the optimum temperature has been reached, the enzyme will denature due to the
excess heat. When pectinase denatures, it will be unable to break down pectin, resulting in
fewer volumes of juice.
[Illustration of the
`Effect of Temperature
on Enzyme Activity´]
(Fahrurrozi &
Meryandini, 2017) (3.)
The bar chart illustrates
the effect of
temperature on
Pectinase enzyme
activity. Having
compared this bar chart
to sources of
information on the
optimum temperature of
the complex enzyme
Pectinase, it can be declared that the results in the graph reflect upon the range of optimum
temperatures, 40 to 50 degrees Celsius. It can be seen that the enzymatic activity decreases
, as the temperature increases. This particular decrease in enzyme activity is evident after 40
degrees Celsius, from 997.48mL to only 200mL of apple juice extracted at 70 degrees
Celsius. This significant decrease in enzyme activity is due to the factor of denaturation of
Pectinase enzyme as it has reached its optimum temperature, allowing higher volumes of
apple juice extraction. Having done thorough research into the uses of Pectinase in the food
industry; it is important to note that the enzyme is specially used in the rapid extraction of
fruit and vegetables juices along with uses in fermentation of cheese and wine. Having to
use the enzyme for juice extraction and clarification, it is essential for the enzyme to be kept
at its optimum temperature before its denaturation for sufficient performance.
Methods to Investigate the Effect of Temperature of Pectinase Enzyme and the Breakdown
of Pectin.
Before conducting the investigative project, other sources for methodology were researched
to allow consideration of appropriate and essential equipment, measurements and facilities
required. This information can be found below in the following:
Equipment and Method 1:
100 mL beakers (2). Sharp knife for cutting apples
Pectinase Balance for weighing out apple pieces
Watering pipets (2). Alternatively, 1 mL Distilled water
syringes or pipets may be used. Masking tape and permanent marker
Thermometer Disposable plastic spoons for stirring (2)
Funnels (2) Plastic wrap
100 mL graduated cylinders (2) Water bath
Apples (2) Timer
Ruler, metric Paper coffee filters (2)
Lab notebook
(Science Buddies, 2006) (4.)
1. Chop the apples into cubes that are roughly 5 millimetres (mm) on a side. (Use care
with the knife!) It is important to chop the apple into very small pieces—added
surface area helps the enzyme break down the pectin in the plant cell walls,
releasing more juice.
2. Use the balance to weigh equal amounts of chopped apple (about 50 grams [g]) into
each beaker.
3. Prepare the pectinase enzyme according to the manufacturer's instructions.
4. Using a pipet or 1 millilitre (mL) syringe, add 4 mL of diluted enzyme to one beaker.
Using a different, clean pipette or syringe, add 4 mL of distilled water to the other
beaker. Using masking tape and a permanent marker (or sticky notes and a pen),
label the beakers ("pectinase" and "water").
5. Stir the chopped apple pieces in each beaker with a separate plastic spoon. Be sure
to wet all of the pieces. Cover the beakers with plastic wrap.
6. Put both beakers into a 40°C water bath for 25–30 minutes. Your water bath can be
as simple as a styrofoam box or insulated cooler, with water at 40°C. The water
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