I dont know.That is exactly my questin.
no but i think it is lipase
What causes a banana's peel to turn brown or black and what causes the fruit to ripen are two different things. A banana's peel turns brown due to an enzyme (polyphenyl oxidase), which is naturally found in the banana. The enzyme polymerises phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas.The enzyme that makes bananas sweet is called amylase. Amylase breaks down the starch in the banana fruit. When the starch is broken into its smaller sugar components, called glucose, the banana tastes sweet. The enzyme that softens the banana is called pectinase. Pectinase breaks down the cell walls in the banana fruit so that it is less firm.
Denature enzyme activity
When an enzyme is saturated the amount of substrate added no longer as an effect on the rate of the reaction.
Cold temperatures have a drastic effect on an enzyme's activity level. Cold temperatures usually dramatically slow down an enzyme's activity.
allosteric effectors have their own specific sites for binding to enzyme. they can bring positiveor negative effect. that depends on the natre of effector.
Each enzyme has its ideal temperature
Temperature
Freezing doesn't effect the enzymes since freezing does not permanently affect enzyme structure. Boiling permanently changes the structure and can change the enzymes.
iodoacetate inhibits the enzyme glyceraldehyde 3-phosphate dehydrogenase which is a enzyme in glycolysis
Effect
well one enzyme hits another enzyme and the rate of fermentation is increased init. mr med