Investigating the Effect of Concentration of Sodium Chloride on the Activity for Trypsin Hydrolysis of Albumin
DOI:
https://doi.org/10.58445/rars.412Abstract
The purpose of this paper is to present findings regarding the topic of enzyme activity and inhibitors. Since research on the enzyme trypsin is minimal, investigations were performed to understand the enzyme's activity and whether it differs from that of alpha-amylase. Results show that when the concentration of sodium chloride increases, the rate of trypsin activity decreases. Hence, salt takes the role of an inhibitor, blocking enzyme active sites and destabilizing its structure. The optimal concentration of sodium chloride is 1.0% for optimal enzyme performance apart from the control, showing that excessive salt intake could be fatal to health.
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