The discussion centers on the relationship between temperature and enzyme activity as represented in a parabolic Arrhenius plot. It is established that enzymes exhibit optimal temperature ranges, balancing activity and heat-induced denaturation, which results in varying activation energies at different temperatures. The conversation emphasizes the importance of measuring enzyme activity to validate the observed data and suggests that the data should reflect steady states rather than averages. Specific examples from brewing science illustrate the practical implications of these concepts.
PREREQUISITESBiochemists, molecular biologists, and researchers studying enzyme kinetics and temperature effects on biochemical reactions will benefit from this discussion.
Enzymes have optimal temperature ranges, sometimes it's also a balance between activity and heat induced denaturation that makes you get an effective peak; where the activation energy is effectively the lowest. So the question is your data represents steady states, or sampled from average processes? If you can measure also the enzyme activity it would help I guess? Examples are for example the processes in brewing science, where one have optimal temp ranges for starch breakdown etc. But there I think the explainaation is the "effective" activity given that enzymes are also degraded from the higher temps.Tymothee Waldner said:it is due to enzymes dependency to heat. Does it make sens or would it be data forcing ?