This paper is a detailed research protocol describing the methods and procedures necessary to isolate and purify beta-amylase from soybeans. Two different types of soybeans will be tested- green (immature) and brown (mature). Since the immature soybeans are sweeter, it is presumed that they have a higher beta-amylase activity. Mature beans, by contrast, are richer in protein, but are less sweet in flavor since there is less beta-amylase present to metabolize the starch into sugar. Therefore, the hypothesis for the experiment is: Green Soybeans have higher amylase activity compared to mature soybeans. .

             This will be discovered by biochemical assays that measure the amylase activity in the soybeans. Following is a complete list of the steps in this process, including the preparation of special solutions, and detailed descriptions of the process to be undertaken. A complete list of reagents and chemicals is also presented here. .

             List of Steps:.

             1.Gather materials and prepare solutions.

             2.Isolation and Extraction Procedure .

             3.Assay Method and procedure.

             4.Purification Method.

             Part 1 - Gather materials and prepare solutions.

             The first step is to acquire the soybeans. It is important to make sure that both mature and immature beans are available, and they are distinguished by color (brown and green, respectively). The soybeans are prepared by grinding them up in a mortar and pestle. .

             Next is the preparation of the various solutions that will be used in the procedure. These include the assay solution and the extraction solution, and the required list of chemicals is summarized at the end of the paper.

             Prepare the Assay solution.

             Add the Maleic acid and EDTA to 800mL of distilled water and adjust pH tp 6.2 with 4M sodium hydroxide (16g/100mL). Add the sodium azide, dissolve and readjust the pH tp 6.2 if necessary. Adjust the volume to 1.0 L, then add BSA and dissolve. Store at 4 deg C. Remember that two doses will be necessary to test both types of soybeans.