Mar 17

Amylase enzyme affecting starch digestion?

  • What affect does temperature have on the ability of the enzyme to convert starch to sugar?

    In particular, what happens at:

    a) a few degrees about the freezing point (0 degrees C)
    b) room temperature
    c) the temperature halfway between freezing point and boiling point (50 degrees C)

    Thanks in advance.


  • a) it will move very slowly, and not work very well
    b) it will move at a rapid rate
    c) it will move very quickly, however, much hotter and the enzyme will denature

    enzymes (such as amylase) will work best (and fastest) the hotter it gets, however, too much heat, and the enzyme will lose it's shape (denatured) and then it will not work anymore







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    Posted in portal.jdzjx.com by anonym @ March 17, 2010 | edit |