7.5.4.4 Enzyme Activity at Low Temp

7.5.4.4 Enzyme Activity at Low Temperatures
(See also Chap. 2.) Intuitively, we might suppose that enzyme activity ceases at temperatures below 0°C, especially after the
solution appears to be frozen. If so, this would be an important way of preserving our food indefinitely. Also, perhaps enzymes
are denatured by freezing. Figure 21 shows the effect of temperature on invertase-catalyzed hydrolysis of sucrose from 49.6 to 19.4°C,
and b-galactosidase-catalyzed
hydrolysis of
o
-
and
p
-nitrophenyl-b-galactosides
from 25 to -60.2°C. Note that these
two
enzymes have activity over the temperature ranges studied,

Hasil (Bahasa Indonesia) 2:

7.5.4.4 Aktivitas Enzim di Rendah Suhu
(Lihat juga Bab. 2.) Secara intuitif, kita mungkin menganggap bahwa aktivitas enzim berhenti pada suhu di bawah 0 ° C, terutama setelah
solusi tampaknya dibekukan. Jika demikian, ini akan menjadi cara yang penting untuk menjaga makanan kita tanpa batas. Juga, mungkin enzim
berubah sifatnya dengan pembekuan. Gambar 21 menunjukkan pengaruh suhu pada invertase-katalis hidrolisis sukrosa 49,6-19,4 ° C,
dan b-galaktosidase-katalis
hidrolisis
o
-
dan
p
-nitrophenyl-b-galactosides
dari 25 sampai -60,2 ° C. Perhatikan bahwa
kedua
enzim memiliki aktivitas selama rentang suhu dipelajari,