Assertion: amylase's ph | /r/HasProperty | critical
Facets:
value: for the stability of enzyme
type: PURPOSE
value: to protease inactivation
type: PURPOSE
Source sentences:
text: Since the pH and the glycerol to water ratio were found to be critical to amylase stabilization and protease inactivation of a commercial liquid BAA, an experiment was conducted to determine whether these conditions could also be applied to commercial powder enzymes.
text: Optimum pH is a critical factor for the stability of enzyme produced.