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How temperature affects the enzyme Pectinase
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| Words: 699
| Submitted: Sun Jan 27 2008
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How temperature affects the enzyme Pectinase An enzyme is a protein that speeds up chemical reactions in the body, e.g., an enzyme in the saliva of the mouth helps to break down the food. Enzymes are biological catalysts, they make chemical reactions happen faster and they can break molecules down and build molecules up. Change in temperature and P.H can affect enzymes; if you heat up an enzyme they work faster but if you heat them up past their optimum temperature, where they work best, then they stop working. If you change the P.H then the shape of the active site will change; every enzyme has an optimum P.H at which they work best. Pectinase is an enzyme that is capable of breaking down Pectin. Many microorganisms, via evolutionary adoptions, use Pectinases to attack plants by breaking down one of their first lines of defence - the cell wall, which contains pectin to assist in...
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