What affects the rate of reaction of Amylase apart from the temperature?

Answer #1

Hope I’m not answering a homework question but pH.

Answer #2

Remembering back to my days of things that affect an enzyme: substrate concentration, inhibitors, activators, surface area, and enzyme concentration. And of course PH as already mentioned.

Answer #3

Well, temperature and pH are the two things you keep track of when mashing grain to make beer.

That’s my only experience with amylase.

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