Effect of pH and Temperature on the Activity of Amylase from Plant Sources

Biochemistry — 2025, Undergraduate

This study examined the effect of pH and temperature on the activity of amylase extracted from selected plant sources. Crude enzyme preparations were assayed across a range of pH values and temperatures using starch digestion and reducing-sugar measurement. The findings revealed that amylase exhibited characteristic pH and temperature optima, with activity sharply reduced at extremes, while stability declined at high temperatures. The study observed differences among plant sources. It recommends optimisation of extraction and assay conditions for industrial enzyme applications.

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