By:
On:
In: Quick Answer
With: 0 Comments

The enzymatic phase is in particular influenced by temperature, pH and amount of enzyme. The optimum temperature for rennet enzyme is 40 – 42 C but usually a temperature of around 30-32 C is used because of other factors which will be explained later. The effect of pH can beRead More →

By:
On:
In: Quick Answer
With: 0 Comments

Some properties of the partially purified maltase were determined: optimum pH, 6.5; optimum temperature, 48 to 50°C; pH stability range, 5.0 to 7.0; temperature stability range, 0 to 50°C; isoelectric point, pH 5.2; and molecular weight, 52,000. Does maltase break down? Maltase breaks down maltose into glucose. Other disaccharides, suchRead More →