Cada tipo de enzima tiene su pH y temperatura óptima, por tanto si la temperatura es elevada o la acidez se encuentra por encima de 7 (que sería el pH óptimo de la amilasa salivar) tendremos desnaturalización enzimática, cambiando su forma y función.
Así, sabemos que todas las enzimas son muy sensibles a factores tales como la temperatura, la presión, la acidez y basicidad. Con la amilasa salival no es diferente. En el estómago, al entrar en contacto con el ácido clorhídrico (HCl), un inactivador de la enzima amilasa salival, ella se desnaturaliza, pues la acidez hace que la enzima pierda su forma original.
Un ejemplo en el que ocurre este evento es al tomar refrescos o consumir alimentos demasiado calientes.
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