Enzyme Denaturation

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Squatter_0
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Enzyme Denaturation

Post by Squatter_0 » Wed Jul 11, 2007 1:42 pm

I am looking at a system being broken down by something - of which the main contributing factor is thought to be the plant material added (chillies). The chilli is received as a dehydrated raw, it is irradiated and then boiled in acid before it is added to the system.
I want to know if it is feasible that any enzyme would be viable after being dehydrated, irradiated, boiled and subjected to very low pH?
I have read that there are particular enzymes that can withstand very high temperatures, low pH and even being irradiated - but what about them all together?

Darby
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Post by Darby » Wed Jul 11, 2007 3:15 pm

The denaturation might not be irreversible on something (totally a guess). Or the denatured proteins / amino acids may be interacting with the system.

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