In a strawberry to extract the DNA it is required to break down the cell membrane (both the membrane protecting the cell as well as the membrane protecting the nucleus) and pectinase and cellulase in strawberries are enzymes that are break down these membrane...at least in a strawberry.
The enzyme cellulase extracts agar from seaweed by dissolving the cell walls of the leaves in the seaweed.
Amylase- breaks bonds between carbohydrate molecules.Maltase- they target the sugars maltose, sucrose, and lactose to produce monosaccharides.Elastase- targets elastase to produce short-chain peptides.Trypsin- acts on proteins and polypeptides to produce short-chain peptides.Lipase- targets triglycerides to produce fatty acids and monoglycerides.
Enzymes are substrate specific; meaning that their active site only allows for a certain substrate to bind - in this case, pectin, and the enzyme has no effect on any other biological molecules
Each of these is an enzyme which speeds up a reaction in breaking down a substrate. Lactase helps in breaking down lactose, amylase helps with amylose, and cellulase helps with cellulose. All of these substrates are sugars.
There are three basic steps in a DNA extraction, the details of which may vary depending on the type of sample and any substances that may interfere with the extraction and subsequent analysis. * Chelate divalent cations such as Mg2+ and Ca2+ to stop dnase enzymes functioning and degrading the DNA * Break open cells by grinding or sonication, and remove membrane lipids by adding a detergent. * Precipitate DNA in cold ethanol or isopropanal, DNA is insoluble in alcohol and clings together; this step also removes salt.
Enzymes such as pectinase, amylase and cellulase are used in the production of fruit juice because they help to maximise the yield. This is because the enzymes break down the cell walls of the fruits and this makes it easier for the juice inside the fruit to come free. When the fruit's are being broken down a variety of polysaccharies are released which makes the juice cloudy, lowering it's market value. Pectinase and amylase can both break down these polysaccharides leaving soluble substances which leave the juice clear. Hope this helps. :)
cellulase and protienase enzymes are mostly used....
Pectinase breaks down pectin and is really not one enzyme, but a collection of many enzymes. I am not sure how to make it.
cellulase enzymes
A,s
Cellulose and enzymes don't tie , only Cellulase reacts with Cellulose .
protease, amylase, lipase, and cellulase
salivary amylase (salivary glads) and pancreatic amylase (pancreas)
Most cellulase is extracted from fungal plant parasites. You can buy small amounts of the enzyme in powdered form through Karlan, Inc. There is a company in Japan named Yakult Pharmaceuticals that sells bulk cellulase (and other plant-chewing enzymes) for laboratory use. Even with overseas shipping, they are much cheaper. Cellulase and other enzymes are used in the lab to make plant protoplasts by chewing away the cell wall.
there are 4 enzymes in omo, Amylase, Protease, Lipase- which help remove stains. and Cellulase Enzymes- which help whiten the clothes.
Biodeterioration of paper materials is commonly caused by fungi, humid conditions favor the growth of fungi. Fungi play a role in destroying and degrading carbon and residue of nitrogen such as wood and paper. Fungi can produce hydrolytic enzymes such as cellulase, xylanase, pectinase.... Since the paper is made of cellulose and other materials, it can be destroyed and deteriorated by fungi.
Amylase, Lipase, Cellulase, Maltase, Lactase, Phytase, and Sucrase