Protein Denaturation: 1) If changing the pH of an enzyme solution greatly reduces the activity of...

Protein Denaturation:

1) If changing the pH of an enzyme solution greatly reduces the activity of that enzyme without precipitation, how could you tell in the lab if it were the result of denaturation or just going to a pH that is just not a good one for the enzyme? And how would a change in pH impact or even stop enzyme function without denaturation? (Consider the enzymes that are active in your stomach, such as pepsin-discussed in Wikipedia.)

2) For changes that precipitate a protein, are some more likely than others to be denaturation?

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Expert Solution

Felt great to answer. Good luck!

gladiator answered 1 year ago

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