Could someone please tell me the effects of anions on enzymes? For example, does anion such as NaCl act as an activator or inhibitor of the enzyme amylase??
I tried google but it just gave me nonsensical scienfitic papers. My reasoning is that it is an inbititor of enzymes because it delays the achromic point, but I don't understand how exactly it works. HOW does the anion interact with the enzyme to activate/inhibit it??
Biochemistry - SraJMcGin, Monday, March 2, 2009 at 8:21pm
Did you see the following site; the abstract seems to explain it quite well: