The common feature of rennin amylase and trypsin is that they are
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The common feature between Rennin, amylase, and trypsin are that these all are proteins enzymes.
They act as substrate starch, protein, and lactose.
Amylase acts on food starch at pH -6.8 which helps to break down the food into small carbohydrate molecules.
Trypsin release in the pancreas at pH -8.5 and digest the food completely by producing amino acid. And Rennin acts on protein at the pH -2.
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