INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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activates enzyme inhibitors
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enzyme reactions are unaltered
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the enzyme-substrate complex cannot form
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triggers neutralization of acids and bases
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Detailed explanation-1: -However, if the level of pH changes significantly, the enzyme and substrate may be denatured. In this case, the enzyme and the substrate do not recognize each other, so there will be no reaction.
Detailed explanation-2: -The substrate bound to the enzyme undergoes a conformational change, acquiring a tense state, from which it easily passes to form the product(s). This state of tension, or intermediary transition of the substrate, is the mechanism by which the enzyme reduces the activation energy required to catalyze the reaction.
Detailed explanation-3: -Enzyme activity can be affected by a variety of factors, such as temperature, pH, and concentration. Enzymes work best within specific temperature and pH ranges, and sub-optimal conditions can cause an enzyme to lose its ability to bind to a substrate.