Do enzymes get denatured/inhibited by common preservatives such as sorbic acid or does sorbic acid only work against microorganisms?
Take Catechol Oxidase an an example. Would sorbic acid inhibit the enzyme?
What else would inhibit them besides the obvious ones e.g. pH, temperature…
pH and temperature are not much specific and they are not technically inhibitors
If you want to find inhibitors of your enzyme, look here:
Thanks a lot 🙂