a-Amylase from malt is used to hydrolyse starch. The dependence of the initial reaction rate on temperature is determine

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A Amylase From Malt Is Used To Hydrolyse Starch The Dependence Of The Initial Reaction Rate On Temperature Is Determine 1 (54.8 KiB) Viewed 22 times

a-Amylase from malt is used to hydrolyse starch. The dependence of the initial reaction rate on temperature is determined experimentally. Results measured at fixed starch and enzyme concentrations are listed in the following table. Temperature (°C) Rate of Glucose Production (mmol m³ s¹) 20 0.31 0.66 40 1.20 60 6.33 (a) Determine the activation energy for this reaction. (b) a-Amylase is used to break down starch in baby food. It is proposed to conduct the reaction at a relatively high temperature so that the viscosity is reduced. What is the reaction rate at 55°C compared with 25°C? (c) Thermal deactivation of this enzyme is described by the equation: ka = 2.25 x 10²7-41630/RT where ka is the deactivation rate constant in h¹, R is the ideal gas constant in cal gmol¹ K¹, and T is temperature in K. What is the half-life of the enzyme at 55°C compared with 25°C? Which of these two operating temperatures is more practical for processing baby food? Explain your answer. 30