APPLE SAUCE ENZYME LAB
PRELAB QUESTIONS
The real chemical name for pectin is
polygalacturose. What is the name of the
monosaccharide it is made of?
Here’s a small part
of the long chain…
This is the bond we’ll
be breaking in the lab!!!
PECTINASE
IS THE
PROTEIN
WE'LL BE
USING IN
THE LAB.
ENZYME
SUBSTRATE
PECTINASE ATTACHES TO PECTIN
AT THE ACTIVE SITE…
…AND THEN BREAKS A BOND IN
THE POLYSACCHARIDE!
Apples have lots of pectin
WE WILL BE MEASURING THE EFFECT OF
PECTINASE BY MEASURING HOW MUCH
LIQUID FROM APPLESAUCE DRIPS
THROUGH A FILTER.
What effect will
chopping pectin into
little pieces have on the
amount of juice you
collect?
WE WILL BE ALSO MEASURING THE EFFECT OF
TEMPERATURE ON PECTINASE BY MEASURING HOW
MUCH LIQUID FROM APPLESAUCE DRIPS THROUGH A
FILTER USING COLD ENZYMES, ROOM TEMPERATURE
ENZYMES, AND HOT ENZYMES.
What effect will the
temperature of pectin
have on the amount of
juice you collect?
PRELAB QUESTIONS
• 1. What do you predict would happen to apple cells if the
pectin were broken down?
• 2. Is this an anabolic or catabolic rxn? How do you know?
• 3. Based on what you know about the structure of pectin,
how might breaking down pectin affect the taste of
apple juice?
• 4. What is the most widely used commercial pectinase
enzyme?
Continued on next page…
PRELAB QUESTIONS
• 5. What other industries use pectinase?
• 6. Write the chemical reaction that is occurring (you
may use words instead of chemical formulas):
-- Hints:
There are TWO reactants
The enzyme name goes OVER the arrow
There are MULTIPLE products (you may list 2)
PROCEDURE
The GENERAL set-up for collecting juice using
enzymes is:
Please list
all of the
materials
you will
need!
PROCEDURE
Based on the Lab Set-Up on the previous page,
please write TWO lab procedures that you will be
completing the next time our class meets! Check
your procedures with me when you are finished!!!!!!
• PART 1: This procedure will be testing the effects of
pectinase vs. a control group (don’t worry about 3
trials, we will use class data to meet this criteria)
• PART 2: This procedure will be testing the effects of
pectinase temperature on juice production (again,
don’t worry about doing multiple trials, we will be
collecting class data).
CHALLENGE QUESTION
• Find and list THREE organisms (scientific name) that
naturally produce pectinase!
• Choose ONE organism and include classification
information. What is it the biological name? What is
the common name of this organism? Where is it
found?