ENZYMATIC ACTIVITY OF SALIVARY

AMYLASE

GERONIMO, Marielle Anne P.

LAGARAMA, Rosella
NG, Phillip
SANCHEZ, Christiana
SIOSON, Selina
 INTRODUCTION

Enzymes are proteins that speed up the rate of chemical reactions in a living
organism. They are biomolecules that facilitate significant chemical reactions
inside the body.

An enzymes activity is strongly affected by the changes in temperature and pH.

Each enzyme works best with its optimum temperature and pH but extreme
temperatures and wrong levels of pH can cause enzymes to be denatured.
The most common among enzymes to be used in this experiment is found at
the digestive system and is known as the salivary amylase.

The Salivary Amylase, produced by salivary glands, is a type of a hydrolase

enzyme (Amylase) which breaks down starch into maltose and isomaltose.
Amylase, like other enzymes, works as a catalyst.

A catalyst is a substance that hastens a chemical reaction but does not

become part of the end product. Amylase digests starch by catalyzing
hydrolysis, which is splitting by the addition of a water molecule.
 OBJECTIVE/S

To determine the optimum

temperature and pH of the salivary
amylase
 METHODOLOGY: EFFECT OF
TEMPERATURE

Incubate for 10 minutes at

assigned temperature

2 mL enzyme 2 mL buffered Mix contents

solution starch

Withdraw 3 drops of the Withdraw every 1

mixture simultaneously minute until it
adding 2 drops of the iodine decolorizes
solution
 METHODOLOGY:
EFFECT OF PH

Incubate both test

tubes at 37 for 10
minutes

Mix contents
1 mL assigned 2 mL enzyme
buffer + 1 mL 2% solution
unbuffered starch

Withdraw 3 drops of the

mixture simultaneously Withdraw every 1 minute
adding 2 drops of the iodine until it decolorizes
solution
 RESULTS AND DISCUSSION

GROUP # TEMPERATURE pH
IN CELSIUS
1/t 1/t

1 4 4
2 37 0.50 5 0.08

3 50 0.33 6.7 1.0

4 60 0.33 8 0.5
ROOM
5 TEMPERATURE = 20
0.16 10 0.11
 RESULTS AND DISCUSSION

GROUP # TEMPERATURE pH
IN CELSIUS
1/t 1/t

6 4 4

7 37 1.0 5 0.1

8 50 0.50 6.7 1.0

9 60 0.17 8 0.5
ROOM
5 TEMPERATURE = 20
0.16 10 0.11
EFFECT OF TEMPERATURE TO SALIVARY AMYLASE
 The enzyme and the starch solution are boiled in a water bath so that they
start at the same temperature
Each enzyme has an optimum temperature where it has its highest
reaction
As the temperature arises, its enzymatic also arises up until its optimum
temperature
Optimum temperature of salivary amylase = 37.
Beyond or below the optimum temperature, the salivary amylase loses its
functionality
At 50 and 60, the enzyme (salivary amylase) was denatured
The hydrogen bonds responsible for its structures are being broken that
results to a change in its molecular conformation
EFFECT OF PH TO SALIVARY AMYLASE
 Each enzyme has an optimum pH where it has its highest reaction
At pH 4 and 5 the enzyme is in an acidic environment
Amino acids such as aspartate and glutamate are deprotonated resulting in
denaturation
Optimum pH of salivary amylase = 6.7.
At pH 8 and 10 the enzyme is in a basic environment
Amino acids such lysine and arginine are deprotonated resulting in
denaturation
Thus, pH-activity relationship with enzyme is dependent on the side chains
of thamino acids present on it
 CONCLUSION

Based on the results, the optimum temperature

and pH of the enzyme is at 37C and at pH 6.7.

At low temp = enzyme is deactivated

At high temp = enzyme is denatured
At low pH = enzyme does not function
At high pH = enzyme does not function
REFERENCES