Question

State why it is necessary to adjust the pH before an enzyme is added to any process.

Answer 1

Answer:

It may be necessary when you are trying to deactivate the enzyme at mild conditions by balance pH and heating region. If they are commercial enzymes you can find some basic information of pH vs heat inactivation of enzyme.

Explanation:

Answer 2

Answer:

Simply because an enzyme can't function well in every mark of pH for examples if you make milk highly basic then lactobacillus(the enzyme) wouldn't be able to function well until the pH is brought down so slightly basic(7-9).

So changes in pH are necessarily to be made to enhance the activity of enzymes according to their type.