Country: United States
Date: September 2006
I'm trying to figure out how temperature affects
enzymes in food. How do you measure the amount of enzyme in a food
before applying heat and after applying heat?
You have to have an assay that will measure the rate of the reaction
catalyzed by the enzyme. As the temperature increases, the reaction rate
will increase until you reach the temperature where the enzyme starts to
Ron Baker, Ph.D.
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