The effect of ph on the inhibition mechanism of candida rugosa lipase
| dc.contributor.author | Mohamad Amir Hafizi Bin Maddiah | |
| dc.date.accessioned | 2021-03-10T03:52:18Z | |
| dc.date.available | 2021-03-10T03:52:18Z | |
| dc.date.issued | 2019-06 | |
| dc.description.abstract | Nowadays, enzymes are widely accepted in the industry as it is used as lowering a reaction activation energy to obtain certain useful products. The enzyme can be used as catalyst for many types of reaction such as oxidation and hydrolysis reactions. However, inhibition in enzymatic reaction can occur due to many situations. Inhibition is the most unwanted condition as it can disrupt the enzymatic reaction completely. In this study, Candida rugosa sp. lipase-catalysed hydrolysis of ρNPB was carried out. The inhibition effect of methanol was investigated at different pH values in reaction media. The rate of reaction of every reaction was measured for further analysis. For each reaction there are certain pH where the reaction the highest rate which can be called optimum pH. After that, the concentration of substrate also affects the enzymatic reaction of lipase completely. As for the mechanism of the inhibition the Lineweaver-Bulk graph was plotted. The materials used for the reaction are KHPO4 and Na2H2PO4 as the buffer solution, methanol as the inhibitor. The method used are preparation of buffer, lipase, ρNPB and the lipase activity assay. It can be concluded that Candida rugosa sp. lipase activity is affected by the initial substrate concentrations. The optimum pH value for lipase activity are from 7 until 7.5. The mechanism of inhibition obtained for pH 6 is different as compared to mechanism for pH 7 and 8. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/11951 | |
| dc.language.iso | en | en_US |
| dc.title | The effect of ph on the inhibition mechanism of candida rugosa lipase | en_US |
| dc.type | Other | en_US |
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