Enzyme inhibition

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    • #12743
      JTeighty
      Participant

      Hi,

      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…

      Thanks

      JT80

    • #97468
      JackBean
      Participant

      pH and temperature are not much specific and they are not technically inhibitors

      If you want to find inhibitors of your enzyme, look here:
      http://www.brenda-enzymes.org/

    • #97481
      JTeighty
      Participant
      quote JackBean:

      pH and temperature are not much specific and they are not technically inhibitors

      If you want to find inhibitors of your enzyme, look here:
      http://www.brenda-enzymes.org/

      Thanks a lot 🙂

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