Hi,

I've been reading through the effects of deviating the pH from an enzyme's ideal range, and most of the explanations root back to the isoelectric points of proteins in which their bonding is not disrupted, thus there is no denaturing.

I was wondering then if the optimum pH is essentially its isoelectric point, and my main focus is pectinase.

Thanks!

More Navodya Herath's questions See All
Similar questions and discussions