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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What is the effect of salts on enzymes?
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inhibits their ability to react
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raises the pH causing coagulation
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retrogradation of protein mixtures
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syneresis of gels
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Explanation:
Detailed explanation-1: -Specifically, when the enzyme is overexposed to salt, at 1-1.5g, the ions of salt denatures the enzyme in the secondary structure. This is due to the hydrogen bonds that make up the secondary structure of catalase, which are weak bonds that break easily if induced by another component in the environment.
Detailed explanation-2: -Salt concentration has to be in its intermediate state for an enzyme to work properly. For instance, if the salt concentration is too high, then the enzyme site will be blocked by the salt ions (Huystee, (1987). Therefore, it will lower the reaction activity rate.
There is 1 question to complete.