Factors Affecting Enzymatic Activity

Food Preservation Storage

Lesson 02: Food Spoilage

Factors Affecting Enzymatic Activity

Factors responsible for controlling enzymatic activities are temperature, water activity, pH and chemicals which can inhibit or enhance enzyme activity.

Enzymes can act between 0°C and 60°C but 37°C is optimum temperature. Enzymes can be permanently inactivated by heat. It has been seen that for each 10°C rise in temperature, the activity of microorganisms and enzymes increases by at least twice, in the range 0-60°C. Above this, heat quickly destroys enzymes and stops living cells from working. All enzymes are inactivated at 80°C. Decreased temperatures therefore work by slowing down these changes.

Last modified: Wednesday, 7 March 2012, 7:56 AM