Editing Enzyme (section)

== Factors affecting enzyme activity ==
As enzymes are made up of proteins, their actions are sensitive to change in many physio chemical factors such as pH, temperature, substrate concentration, etc.

The following table shows pH optima for various enzymes.<ref>{{Cite book|title=Fundamentals of biochemistry| vauthors = Jain JL | publisher = S. Chand and Co |isbn=8121903432|location=New Delhi|oclc=818809626|date = May 1999}}</ref>
{| class="wikitable sortable"
|+
!Enzyme
!Optimum pH
!pH description
|-
|Pepsin
|1.5–1.6
|Highly acidic
|-
|Invertase
|4.5
|Acidic
|-
|Lipase (stomach)
|4.0–5.0
|Acidic
|-
|Lipase (castor oil)
|4.7
|Acidic
|-
|Lipase (pancreas)
|8.0
|Alkaline
|-
|Amylase (malt)
|4.6–5.2
|Acidic
|-
|Amylase (pancreas)
|6.7–7.0
|Acidic-neutral
|-
|Cellobiase
|5.0
|Acidic
|-
|Maltase
|6.1–6.8
|Acidic
|-
|Sucrase
|6.2
|Acidic
|-
|Catalase
|7.0
|Neutral
|-
|Urease
|7.0
|Neutral
|-
|Cholinesterase
|7.0
|Neutral
|-
|Ribonuclease
|7.0–7.5
|Neutral
|-
|Fumarase
|7.8
|Alkaline
|-
|Trypsin
|7.8–8.7
|Alkaline
|-
|Adenosine triphosphate
|9.0
|Alkaline
|-
|Arginase
|10.0
|Highly alkaline
|}