Hello, I'm in deep need of your knowledge. If you may help me, I would appreciate it. The question is regarding the high catalyzation of starch, since it breaksdown at 100 C, why is the high temperature needed?
Thanks
-Sally
As I remember, the action of the enzyme polyphenol oxidase depends on temperature. You may want to look that enzyme up.
As I remember, the action of the enzyme polyphenol oxidase depends on temperature. You may want to look that enzyme up.
Hello Sally! I understand your question about the high catalyzation of starch and why high temperatures are needed.
Starch is a complex polysaccharide made up of glucose molecules. The breakdown or hydrolysis of starch occurs primarily through the action of enzymes called amylases. These enzymes catalyze the hydrolysis of the glycosidic bonds in starch, breaking it down into smaller sugar molecules.
Now, regarding your question, the high temperature is needed for the rapid catalysis of starch due to the presence of specific enzymes, such as polyphenol oxidase. Polyphenol oxidase is an enzyme that is commonly found in fruits and vegetables, and it is responsible for the browning or enzymatic browning reaction.
When starch is heated to high temperatures, it denatures the polyphenol oxidase enzyme. Denaturation refers to the structural change in the enzyme, which leads to the loss of its catalytic activity. By denaturing the polyphenol oxidase enzyme, the browning reaction is prevented, allowing the starch to remain in its original form.
So, the high temperature is necessary to inactivate the polyphenol oxidase enzyme and prevent the catalysis of starch, preserving its structure and preventing it from breaking down.
To learn more about the specific conditions and enzymes involved in the breakdown of starch, I would recommend looking up the properties and functions of amylases and polyphenol oxidase. This will provide more detailed information and deepen your understanding of the topic.
I hope this explanation helps you, Sally! If you have any further questions, feel free to ask.