Question

does addition of chelating agents increase or decrease enzymatic browning​

Answer 1

Answer:

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Explanation:

Combining a chelating agent with an acid is an effective strategy for controlling enzymatic browning. Added acid limits enzyme activity by lowering the pH to levels below its optimum range. Ascorbic acid is a very effective inhibitor of enzymatic browning. Ascorbic acid lowers pH with minimal addition.

Answer 2

Answer:

1.Combining a chelating agent with an acid is an effective strategy for controlling enzymatic browning.

2.Added acid limits enzyme activity by lowering the pH to levels below its optimum range.

3. Ascorbic acid is a very effective inhibitor of enzymatic browning.

4.Ascorbic acid lowers pH with minimal addition

Explanation:

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