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Denaturation of Enzymes

Denaturation of Enzymes. 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. Heat. Enzymatic reaction rates increase as temperature increases.

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Denaturation of Enzymes

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  1. Denaturation of Enzymes

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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