Question
Food can be preserved by inactivation of enzymes that would cause spoilage for example, by refrigeration. Give an example of food preservation in which the enzymes are inactivated (a) by heat and(b) by lowering the pH.
Step 1
The protein part is primarily affected by changes in pH, temperature, and concentration. Consequently, enzyme activity is also affected by these factors. Enzymes have maximum activity at a certain pH, temperature, and concentration. If these factors are altered, Show more…
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