№ files_lp_3_process_9_73511
Laboratory protocol describing experimental procedures to examine the effects of temperature, pH, substrate concentration and tea-derived inhibitors on trypsin-mediated hydrolysis of milk proteins, including controls, materials, and calculation of reaction rates.
Subject: Biology
Topic: Enzyme activity and enzyme kinetics
Focus enzyme: Trypsin
Substrate: Casein (milk protein)
Independent variables: Temperature; pH; Substrate concentration; Inhibitor type (green tea, black tea)
Dependent variable: Time taken for suspension to clear; Rate of reaction (1/t)
Control treatments: Milk without trypsin; Trypsin with water (no inhibitor)
Materials: 3% milk suspension; 1% trypsin solution; buffer solutions (pH 2, 4, 7, 10); green tea; black tea; water baths; ice bath; colorimeter (alternative method)
Experimental methods: Measurement of clearing time in milk suspension; Optional colorimetric measurement of light transmission
Educational level: Laboratory session for learners
Session number: 5
Reference cited: Qie, X. et al. (2021), Food Research International, vol. 140
Price: 8 / 10 USD
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