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Explore the factors that denature enzymes including heat, pH, salts, and inhibitors. Learn how denaturation alters enzyme activity, and discover prevention strategies. Understand the impacts of temperature, pH levels, salt content, and inhibitors on enzymatic reactions. Find out how to protect enzymes in food production and optimize their performance for various applications.
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Factors that Denature Enzymes • Enzymes are proteins. • Denaturation: • changes the structure of the protein • stops enzyme activity • Enzymes denatured by: • heat • pH • salts • enzyme inhibitors B-3.03 -- Denaturation of Enzymes
Heat • Enzymatic reaction rates increase as temperature increases. • Denaturation occurs at 104°F or hotter. • Too much heat slows and stops enzyme activity. • Heating can destroy enzymes that alter food quality. • Example -- blanching vegetables to prevent spoilage during frozen storage. B-3.03 -- Denaturation of Enzymes
pH • pH and rate of enzymatic reaction • Specific to each enzyme • pH and denaturation of enzymes • Optimal pH range. • Most enzymes will denature if pH is too high or too low. • Changing the pH can speed up, slow, or stop enzymatic reactions • Lemon juice to apples B-3.03 -- Denaturation of Enzymes
Salts • Salt is commonly used in food production • Binds to enzymes in food that cause spoilage • Changes the water activity B-3.03 -- Denaturation of Enzymes
Enzyme Inhibitors • Substance that will prevent the enzyme-substrate complex • Enzymatic reactions slowed or stopped. • Naturally occurring • Egg whites • Pesticides that are naturally part of a plant structure • Synthetic compounds B-3.03 -- Denaturation of Enzymes
