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Name: Claire
Status: Student
Grade:  9-12
Location: FL
Country: United States
Date: September 2006
Question:
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?


Replies:
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 denature (unfold).

Ron Baker, Ph.D.


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