Enzymes and pH: Balancing Act for Maximum Efficiency

Enzymes are like picky workers—they can only perform their best under the right conditions. pH is one of the key factors that influence how well enzymes work.

 

What is pH?

pH measures how acidic or alkaline something is. It’s measured on a scale of 0 to 14:

• Acidic: pH 0–6 (like lemon juice or stomach acid).
• Neutral: pH 7 (like pure water).
• Alkaline (Basic): pH 8–14 (like soap or baking soda).

 

 

How Does pH Affect Enzymes?

Enzymes are proteins, and their shape is crucial for their function. pH affects the shape of the active site, which is where the substrate fits.

The Effects of pH:

Optimum pH:

• Enzymes work best at a specific pH, called their optimum pH.
• Example: Pepsin (stomach enzyme) works best at pH 2.
• Example: Amylase (saliva enzyme) works best at pH 7.

Too Acidic or Too Alkaline:

• The enzyme’s shape changes, and the active site no longer fits the substrate.
• This is called denaturation.