Enzymes have a critical function in cells as they increase chemical reactions by lowering the activation energy necessary for the reaction to occur.
Potatoes (Solanum tuberosum) possess highly efficient enzymes for production, but it is desirable to hinder their activity. By inhibiting the catecholase enzyme in potatoes, the occurrence of browning during cooking can be diminished. An experiment was carried out to assess the efficacy of sodium chloride in slowing down these enzymes by measuring reaction rates at varying concentrations of sodium chloride. The findings revealed a clear correlation between higher sodium concentration and reduced reaction rate.
The comprehension of the impact of salt (NaCl) concentrations on enzymes requires understanding the role of enzymes. For instance, the reaction rate for the 1% solution was .0023/s, while it was .00171/s for the 16% solution.
Enzymes are globular proteins that function by decreasing the activation energy of specific chemical reactions. They tightly bind to substrates and modify their structure within the active site, which aids in the formation of new bonds. The altered substrate is subsequently known as the product and exits the activation site.
Enzymes play a crucial role in the synthesis of amino acids, nucleotides, and other essential cellular molecules. They are responsible for controlling catalytic sites and regulating chemical reactions, making them vital for living organisms. Ultimately, enzymes serve as catalysts in the regulation of life itself (Mason, Losos, and Singer 2011).
If the enzymes malfunction or cease functioning, it poses a serious threat to the organism’s survival. Enzymes can be affected by three factors: temperature, pH, and salt levels. Any of these factors can lead to denaturation, which alters the enzyme’s structure and makes it ineffective when there is a significant deviation from normal levels. Even a small change can either speed up or hinder the reaction process.
Enzymes, like catecholase, have the ability to interact with specific substrates such as catechol and oxygen. This interaction results in the production of benzoquinone, which is a reddish brown pigment. One consequence of this enzymatic process is that it causes fruits and vegetables to become discolored, affecting their visual appeal. However, by inhibiting or slowing down this enzymatic reaction, it becomes possible to extend the shelf life of certain foods and preserve their attractive appearance for longer periods (Briggs et al., 2010).
The equation EnzymeSubstrateProduct Catechol + Oxygen represents the chemical reaction. Hindering of benzoquinone can potentially affect production and reduce costs. In 2005, Nathalie Santis et al. conducted an experiment to investigate the impact of different NaCl solutions on fried potato slices. The potatoes were sliced into fourteen pieces with a thickness of 3mm and a diameter of 30mm.
All fourteen objects were subjected to a blanching process at 70°C for five minutes. Subsequently, seven of the objects were placed in water with a temperature of 26°C, while the other seven were immersed in different solutions containing NaCl at concentrations of 0.6%, 1.2%, and 1.
The listed percentages are 8%, 2.4%, 3.0%, 6.0%, and 9.
The potato slices were soaked in solutions containing NaCl and pure water. They were then fried after being soaked for five minutes at 26°C. The slices soaked in NaCl solutions showed less browning compared to the ones soaked in pure water. This experiment indicates that salt solutions can inhibit the production of catecholase enzymes.
Enzymes, which are proteins with a secondary structure, have hydrogen bonds. The high concentration of ions in salt disrupts these bonds (Briggs and others 2010). To investigate the effect of salt on enzymes, various NaCl solutions will be mixed with potato extract. The enzyme’s activity will be monitored every twenty seconds for two minutes. The results from this experiment will show that exposing catecholase enzymes to salt for less than a minute can reduce the speed of the chemical reaction by at least 20%. On the other hand, if the enzymes are exposed to salt for more than two minutes, it will cause them to lose their active conformation and prevent them from functioning properly.
The experiment used 4 test tubes, 12mL of potato extract, 15mL of catechol, 5mL of distilled water, three concentrations of sodium chloride (1%, 4%, 16%) at 5mL each, six 5mL pipettes (one for each solution), pi-pumps, a spectronic 20D+ spectrophotometer (Briggs and others 2010), and a 3G iPhone (used as a timer). The experiment started by filling 4 test tubes with 3mLs of potato extract. One test tube was filled with the control substance which was distilled water.
Initially, the First tube was used to calibrate the spectrophotometer to zero. The subsequent three test tubes were labeled as 1, 2, and 3. Test tube 1 contained a sodium chloride (NaCl) solution with a concentration of 1% and a volume of 5mL. In test tube 2, there was a NaCl solution with a concentration of 4% and a volume of 5mL. Test tube 3 held NaCl with a concentration of 16% and had a volume of 5mL. Afterwards, an amount of catechol equivalent to 4mL was added to test tube number one. The mixture inside a cuvette was then thoroughly mixed for twenty seconds before being inserted into the spectrophotometer.
The data for the progressive discoloration of the catecholase reaction was collected every 20 seconds for a total of 120 seconds. This data is displayed in table 1. The experiment was repeated for test tubes 2 and 3, with test tube 2 receiving an injection of 4% NaCl and test tube 3 receiving an injection of 16% NaCl (Briggs and others, 2010). The rate of reaction (slope) was determined by calculating the measurements taken at 20 seconds and 120 seconds. Table 2 presents the composition of the mixtures used in the test tubes.
Results: The rate of reaction for the various concentrations of NaCl were:
- 1% NaCl – rate: .00230/s
- 4% NaCl – rate: .00192/s
- 16% NaCl – rate: .00171/s
According to the experiment’s data, when the concentration of NaCl solution increases, the rate of reaction for the catecholase enzyme decreases. This suggests that either the NaCl solution impacted the structure of the enzymes or hindered the substrate from accessing and reforming in the activation site. The data supports our initial hypothesis that sodium chloride solutions would reduce enzyme productivity by 20%. However, in reality, the reaction rate was 40% to 50% slower with a 1% solution.
The potatoes were immersed in a 16% solution with a rate of 0.00230/s, which was 30% greater than the anticipated rate of 0.00171/s. These results coincide with the experiment conducted by Nathalie Santis and her colleagues in 2005, where they observed that thinly sliced Solanum tuberosum potatoes soaked in sodium chloride solution for five minutes inhibit browning when fried compared to those soaked in water.
The concentration of NaCl directly impacted the color difference in potatoes. This experiment demonstrated that NaCl solutions hindered the reaction rate of the catecholase enzyme, similar to previous findings. Although the results confirmed the hypothesis, further research is necessary, particularly with a broader selection of sodium chloride solutions beyond just three.
This paragraph examines the advantages of offering more comprehensive data on the rate of reaction time for solutions ranging from 4% to 16%. Additionally, it emphasizes the significance of conducting a lengthier experiment to achieve a deeper comprehension of when enzymes cease reacting entirely. The conclusion asserts that the production of catecholase enzyme in a potato diminishes by up to 45% upon exposure to sodium chloride solution, contingent on the percentage of sodium present. The enzyme’s reaction rate decelerates as the percentage of sodium chloride increases.
