Effect of Temperature on Enzyme Activity

	Back to Home
Enzymes,Isozymes and Coenzymes Nomenclature of Enzymes Oxidoreductases Transferases HydSrolases Lyases Isomerases Ligase - Synthetases Enzymes and their Functions Structure of Enzymes Active Site of Enzymes Specificity of Enzymes Activation Energy of Enzymes Effect of Temperature on Enzyme Activity

Effect of Temperature on Enzyme Activity

	Effect of Temperature on Enzyme Activity - Enzyme action is greatly affected by temperature. If the temperature is increased by 10°C the rate of most chemical reactions is doubled. However, at 40°C 60°C there is loss of enzyme activity because denaturation of proteins occurs at this temperature.
pH: At optimum pH the activity of enzymes is maximum. For most enzymes the effective pH range is 4-9. Beyond these limits denaturation of enzymes takes place. The optimum pH for pepsin is 2.0 and for trypsin 8.
Ions: Enzyme activity is affected by H ion concentration and their ionic concentrations. Some enzymes require a loosely bound cation such as Mg++

	Back to Home
Effect of Enzyme Concentration Inhibition of Enzymes Control of Enzyme Action ISOZYMES COENZYMES - COFACTORS Coenzymes and their Vitamin Precursors