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    Hey guys! I am currently doing a biology coursework to do with the activity of amylase. I was curious about one thing. Does the activity of amylase decrease over time? So as time passes, does hydrolysis of starch take place slower?

    The link below, figure 4, I need someone to explain to me. Why does the activity of amylase decrease as starch concentration is increased from around 8% w/v to 24% w/v.
    http://www.intechopen.com/books/lact...eous-productio
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    So from what I can tell in the figure there is an increase in the amylase activity up to a maximum which would be the optimum conditions by which the amylase can function. As enzymes require specific conditions to work as biological catalysts I'm presuming that after the concentration of starch exceeds 12% the optimum conditions have passed which allows for the denaturing of the active site of the amylase which inhibits it's function.

    Sorry if that made no sense🙈


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