Rice Enzymes and a possible food-grade inhibitor in order to prevent spoilage

Project Information

Title: Rice Enzymes and a possible food-grade inhibitor in order to prevent spoilage.

Subject: Biotechnology

Grade level: High School - Grades 10-12

Academic Level: Ordinary

Project Type: Experimental

Cost: Medium

Awards:
2nd place, Canada Wide Virtual Science Fair (2003)
4th place in Aventis Biotech Competition

Affiliation: Canada Wide Virtual Science Fair

Description: This project first explored the effects of humidity on levels of enzyme activity in rice, using an azocasein hydrolysis assay. The levels of protein in each of the different types of rice were then measured using a Bradford reagent. This data was used to determine the necessary sample quantities to be used in zymography, to compare the size of the protein molecules with those of known markers. Finally, the effect of different known and unknown protease inhibitors on rice were tested using the same azocasein assay in hopes of finding some food-grade inhibitor in order to prevent spoilage possibility for industrial use in developing countries.

Link: www.virtualsciencefair.org...

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Source: Wikipedia (All text is available under the terms of the Creative Commons Attribution-ShareAlike License)

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