Take the 2-minute tour ×
Biology Stack Exchange is a question and answer site for biology researchers, academics, and students. It's 100% free, no registration required.

This question is motivated by a practical application in bread making. While it is well known which are the optimal (highest reaction rate) temperatures for both alpha and beta amylase, I am not able to find any precise information concerning reaction rate as a function of temperature.

  1. How does alpha and beta amylase activity change when temperature decreases?
  2. At which temperatures does their activity stop?
share|improve this question
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Browse other questions tagged or ask your own question.