Pro-Protein Dan Zimogen

Pro-protein adalah protein yang harus ditranslokasikan dari tempat terbentuknya ke tempat tertentu dan mengalami modifikasi disana

Zimogen/proenzim adalah protein bakal enzim yang harus dimodifikasi/dipotong agar menjadi enzim yang aktiv

Uji Aktivitas enzim secara Kolorimetri

maltose + H2O ==> 2 glucose

FECINOR produces different enzymes (proteases, amylases etc) in sufficient amounts to make the feed more digestible. Protease activity in culture broth with soya peptone was measured by colorimetric method. The change to red colour in tube containing Fecinor is produced by the protein degradation in amine groups, compared with the control group. http://en.engormix.com/MA-pig-industry/health/articles/enterococcus-faecium-cect-

Lanjutan soal latihan

1. Bagaimana langkah-langkah yang harus ditempuh untuk a. menentukan aktivitas suatu enzim secara kolorimetri? b. mendapatkan struktur tiga dimensi suatu protein?
2. Dengan penjelasan yang bagaimana/ mengapa:
a. b. c. Kadangkala enzim tak langsung dibentuk tetapi dalam bentuk proenzim dulu Pemotongan sebagian pro-enzim/ zimogen, justru mengaktivkan enzim ybs Enzim dapat mempercepat perubahan substrat menjadi produk

3. a. Jelaskan beberapa penyakit karena defisiensi/kerusakan enzim, dan enzim apa yang rusak b. jelaskan kegunaan inhibitor enzim dalam pengobatan c. jelaskan suatu contoh pengukuran enzim untuk diagnosis

Watching an Enzyme Work

Watching an Enzyme Work Plants and people need lots of chemistry to live! Our bodies are chemical plants using food and oxygen in chemical reactions to do all the wonderful things we do every day. Our bodies use special molecules, called enzymes to make these reactions go smoothly and quickly. Catalase is a common enzyme. It helps change peroxides (which are created in other reactions and arent good for living thing s) into water and oxygen. It does this very quickly. Most living tissue contains catalase. We can use potatoes to help see catalase work because bubbles of oxygen form when we put potatoes into hydrogen peroxide. We can also see how to stop enzymes from working. When potatoes are cooked, the structure of the enzyme changes and it doesnt work. Cooked potatoes wont make bubbles of oxyg en. Even though catalase is present in living things, the amount may vary. Apples contain very little catalase . Putting apples in peroxide causes only a few bubbles to form. Materials Hydrogen Peroxide (available in the first aid section of most pharmacies or supermarkets) Potatoes Apples Plastic cups A small pot (for cooking some of the potato) Procedure 1)Label the cups: a.Hydrogen peroxide plus raw potato b.Water plus raw potato c.Hydrogen peroxide plus cooked potato d.Hydrogen peroxide plus apple

2) Cut small pieces of potato. Leave some raw. Boil some pieces for 5-10 minutes (until they are soft) 3)Cut small pieces of apple. 4)Put a small amount of hydrogen peroxide or water (as labeled) into each cup. 5)Add raw potato to the cup with hydrogen peroxide and the cup with water. What happens in each cup? 6)Add cooked potato to the cup with hydrogen peroxide. Does it behave like the raw potato? 7)Add the apple to the hydrogen peroxide. Do you see any bubbles? Look carefully, especially around the apple pieces. 8)Try this! Put other fruits or vegetables into the peroxide (try carrots, mushrooms, grapes or zucchini). Which ones make lots of bubbles?

Keeping Gelatin From Gelling

Keeping Gelatin From Gelling

Many people love gelatin (Jell-O is a brand name of gelatin dessert). Gelatin starts as a powder, but when it is dissolved in hot water and then chilled, it will set into a jiggly dessert treat. If you ever read the small print, on the side of the box, you might notice you are warned not to include certain kinds of fruit, including pineapple when you are making gelatin because the gelatin will not set properly. To understand why you shouldnt use pineapple in gelatin, you first must understand how gelatin gels. Gelatin is made from collagen, a protein that comes from connective tissue in animals (bones and ligaments are examples of connective tissue). Proteins have very particular structures when they are in their natural setting. When gelatin is dissolved in hot water, the protein molecules are extended like a series of long strings. As the gelatin solution cools, the proteins get tangled up and trap the smaller molecules (water, sugar, flavoring) in between the protein strands, giving gelatin its distinctive, wiggly form. So why cant pineapple be used in gelatin? Pineapple contains an enzyme called bromelain. Bromelain is an example of a group of enzymes called proteases. Proteases are protein molecules that can chop up other proteins. (Proteases are very specific in the proteins they chop up, so they dont chop themselves up!). If bromelain (enzyme) comes in contact with the gelatin (protein) in the hot solution, the bromelain will break down the protein into smaller pieces. These smaller pieces wont be able to trap the water and other smaller molecules into the pockets that give gelatin its form. Does this mean you cant have pineapple in gelatin? Noyou just have to find a way to keep the bromelain from working. Enzymes, like many proteins have a very specific shape. If the shape changes, the enzyme will not work. One way to change the shape of an enzyme is to heat it. This process is called denaturation. If you want to put pineapple into gelatinjust cook it first. Or, an even easier method is to use canned pineapple because the fruit is heated to high temperatures as part of the canning process. Fruity Gelatin? Materials 1 box gelatin mix; water; fresh pineapple; canned pineapple; meat tenderizer (optionalmeat tenderizer is a powdered form of a protease enzyme); plastic cups Procedure 1) Label four cups according to what you will add: control (just gelatin mix), fresh pineapple, canned pineapple, meat tenderizer (optional) 2) Add the appropriate test material to each cup. 2) Make the gelatin according to the directions on the box. Let it cool slightly. 3) Pour one-half cup of gelatin mix into each cup. 4) Refrigerate the cups. Observe them every 20-30 minutes to see what happens. After at least four hours, take them out of the refrigerator and make your final observations. 5) If you want, make a fresh box of gelatin to eat. Think about this! What else could you do to pineapple so it wont prevent gelatin from gelling? Freeze it? Dry it?