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Study the Effect of Temperature on Salivary Amylase Activity

  • Aakanchha Jain
  • Richa Jain
  • Sourabh Jain
Protocol
  • 74 Downloads
Part of the Springer Protocols Handbooks book series (SPH)

Abstract

Enzymes are proteinaceous in nature and catalyze chemical reaction in biochemistry. Enzymes are responsible for speeding up reaction and mostly synthesized in living cells. A study of enzymatic hydrolysis of starch will give knowledge about specific reactions of enzymes. There are several factors like temperature and pH that affect the reaction. At higher temperature the enzymes are denatured, while at lower temperature, the enzymes are deactivated, so this takes more time at low and high temperature to digest the starch. At optimum temperature (32–37 °C), the enzyme is active and therefore consumes less time for starch digestion.

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© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  • Aakanchha Jain
    • 1
  • Richa Jain
    • 2
  • Sourabh Jain
    • 3
  1. 1.Bhagyoday Tirth Pharmacy CollegeSagarIndia
  2. 2.Centre for Scientific Research and DevelopmentPeople’s UniversityBhopalIndia
  3. 3.Sagar Institute of Pharmaceutical SciencesSagarIndia

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