What are the optimum pH values of salivary amylase and stomach protease?
Reveal answer
Salivary amylase about pH 7; stomach protease (pepsin) about pH 2.
Key words: pH 7 · pH 2
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Salivary amylase about pH 7; stomach protease (pepsin) about pH 2.
Key words: pH 7 · pH 2
pH changes the bonds holding the protein’s shape; the active site changes shape so the substrate no longer fits (denatured).
Key words: active site · denatured
The pH at which an enzyme works fastest.
Key words: optimum
No. pH only affects the shape of the enzyme (active site); temperature affects both collision rate and shape.
Key words: shape
A logarithmic measure related to hydrogen-ion concentration.
Key words: pH
The pH producing the highest measured activity under specified conditions.
Key words: optimum pH
The overall three-dimensional folding of one protein chain.
Key words: tertiary structure
Change: Hydrogen-ion concentration changes. Consequence: Amino-acid side-chain protonation changes.
Key words: Solution
Change: Charges and stabilising interactions change. Consequence: Active-site shape or chemistry changes.
Key words: Protein
Change: Fewer productive enzyme–substrate complexes form. Consequence: Product formation per second decreases.
Key words: Binding/catalysis
Change: Tertiary structure is substantially disrupted. Consequence: The enzyme denatures and may not recover.
Key words: Extreme pH
False. pH changes molecular charge and can alter enzyme structure or binding.
False. Optimum pH depends on the enzyme and its usual environment.
False. Moderate changes may reduce binding reversibly; sufficiently extreme pH can cause denaturation.
False. Pepsin itself catalyses protein hydrolysis; acidic conditions support its active-site structure and chemistry.