Why does changing certain amino acids which aren't a part of the active siteWatch
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Why does changing certain amino acids which aren't a part of the active site also prevent the functioning of enzymes?
Lowering the pH means adding more H+ ions to the solution, and these will form ionic bonds with the enzyme, again, forcing its tertiary structure to change into something no longer complementary to the substrate. Of course, this is beneficial to certain enzymes, like pepsin that works at a pH of 2. This is not so good with trypsin, for example, which works at a pH of 8. Its shape will be denatured and it won't work anymore.