DESCRIPTION OF FEW IMPORTANT ENZYMES LIKE DIASTASE, PEPSIN, PAPAIN

1. PREPARED BY-
SHUBHI SAXENA

2. "DIASTASE"
SYNONYM- Amylase , Malt Diastase
B.S- Present in "SALIVA" (salivary
diastase or ptylain) , Pancreatic diastase
or amylopsin found in digestive tract of
animals.
DESCRIPTION-
COLOURCOLOUR- Yellowish-white

3. SHAPESHAPE - Amorphous powder
ODOURODOUR- Faint characteristic
NATURENATURE- "AMYLOLYTIC"
SOLUBILITY: Soluble in water...forms colloidal
solution

4. PROPERTIES:
1) Thermolabile- sensitive to temp more than
45deg .
2) Active between temp range->35-40deg , pH 6-
7.
3) Gets deactivated at acidic ph range upto 4.

5. 4) It catayses hydrolysis of 1,4-glycosidic
linkage of polysaccharide.
5) It can convert 50 times its weight of potato
into sugar.
6) Precipitated by Alcohol.

6.  PREPRATION:
" Diastase can be taken out from the barley
seed even after all the beer ingredients were
mixed and heated. Other sources include
plants, saliva and milk."

7.  USES:
1) Digestant
2) Used in production of PRE-DIGESTED
starchy foods and also for conversion to
fermentable sugars in fermentation and
brewing industries.

8. The Chemical Structure of AMYLASE

9. "PEPSIN"
 B.S-
1 )Present in Gastric Juice of animals
2 )Glandular layer(mucous memb.) of fresh
stomach of hog( Sus scrofa ; family-
Suidae)

10.  DESCRIPTION-
COLOURCOLOUR- Light buff or white colour
amorphous powder
TASTETASTE- Little acidic or saline taste
ODOURODOUR- Slightly meaty
NATURE-NATURE- "PROTEOLYTIC"

11.  SOLUBILITY - Soluble in water...insoluble alcohol,
ether, chloroform
 PROPERTIES-
1) Pepsin + alkali or pancreatic enzyme= biological
activity of enzyme lost.
2) Shows maximum activity at pH 1.8
3) Has capacity to digest 2500 times its weight of
coagulated egg albumin.

12.  PREPRATION-
"Minced stomach linnings are digested with
HCl...followed by CLARIFICATION,
CONTROLLED EVAPORATION, DIALYSIS &
CONCENTRATION of the digested solution.
When processed solution is subjected to vaccum
evaporation(carefully)...spongy pepsin is
obtained."

13. USES- Pepsin degrades proteins into
peptones and proteoses.

14. The Chemical Structure of PEPSIN

15. "PAPAIN"
 B.S.- It is derived from the latex of unripe
fruit of tropical melon tree...Carica papaya
( family- Caricaceae)
 DESCRIPTION-
COLOUR- Light brown or white colored
amorphous powder.
ODOUR & TASTE - Typical
NATURE- Proteolytic

16.  SOLUBILITY- Soluble in water and glycerine
 PROPERTIES-
1) Shows maximum activity between pH 5 to 6
2) One N.F. unit of papain represents the
activity which releases equivalent of
1microgram of tryosin from a std. casein
substrate.

17.  PREPRATION-
" The latex of these fruits is collected in
aluminium trays. To the collected latex,
potassium metabisulphite is added. The
extraneous matter is cleared out by vaccum
shelf drier at 55-60deg. it is also processed by
spray-drying method. this dried latex is called
papain."

18.  USES-
1) For clarification of beverages andas a meat
tenderiser.
2) Anti-inflamatory agent
3) Shows relieving symptoms of episiotomy.

19. The Chemical Structure of PAPAIN