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What do these enzymes have in common?

Hello, I'm curious, what do Amylase, lipase and pepsin have in common?

I assume the only one is that they are all proteins? Because they all can't digest carbohydrates and work best at different pH levels. Do they all work best at the same temperature?
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CindySuzy
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Also does anybody know if ice would have any effect on pepsin? thanks!
Original post by CindySuzy
Also does anybody know if ice would have any effect on pepsin? thanks!


Ice would slow the enzyme activity of pepsin so the rate of hydrolysis of proteins into peptides is slower.
And I can only think of them all being proteins as a similarity. I think they work best at similar temperatures.
Original post by CindySuzy
Hello, I'm curious, what do Amylase, lipase and pepsin have in common?

I assume the only one is that they are all proteins? Because they all can't digest carbohydrates and work best at different pH levels. Do they all work best at the same temperature?


What they have in common are proteins and that those ones are involved in catabolizing substances (nutrients).

Amylase catabolized starch and glycogen, polysaccharides, lipase bounds of ester and pepsin as part of stomach polypeptides.

So different substances, but same function.

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