Why does the enzyme trypsin get deactivated when introduced in the gastric juice of the stomach? The optimum pH for trypsin is about 8.0, which is the pH of the intestine, whereas the pH of gastric juice is 1.5 - 2.0, which is highly acidic. The optimum pH for trypsin is about 2.0, which is the pH of the intestine, whereas the pH of gastric juice is 8.0, which is highly alkaline. The optimum temperature for trypsin is about 98.6°F (37°C), which is the temperature of the intestine; whereas the temperature of gastric juice is 392 - 482°F (200°C - 250°C).

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24-09-2016
Biology

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Why does the enzyme trypsin get deactivated when introduced in the gastric juice of the stomach? The optimum pH for trypsin is about 8.0, which is the pH of the intestine, whereas the pH of gastric juice is 1.5 - 2.0, which is highly acidic. The optimum pH for trypsin is about 2.0, which is the pH of the intestine, whereas the pH of gastric juice is 8.0, which is highly alkaline. The optimum temperature for trypsin is about 98.6°F (37°C), which is the temperature of the intestine; whereas the temperature of gastric juice is 392 - 482°F (200°C - 250°C).

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Enzymes are biological catalyst and their activity is dependent on the temperature and pH at which they work. Enzymes have an optimum pH, where they operate best. The answer in this case is the optimum pH for trypsin is about 8.0, which is the pH of the intestine, whereas the pH of the gastric juice is 1.5-2.0, which is highly acidic. The pH of the stomach is low due to the secretion of acid in order to break food down and provide an optimum pH for other enzymes.