[madscientist]

Hi all,

Would the addition of a proteolytic enzyme to a solution lower the pH of that solution. for example the addition of chymosin (aka rennet) to milk in cheese making. I know the enzyme would cleave certain proteins but would it also lower the pH of the milk? thus effecting electrostatic repulsions through isoelectric points..

any help would be appreciated.

Cheers,

Madscientist

[Yggdrasil]

I don't think it would.  The hydrolysis of the amide bonds in proteins does not produce or consume hydroxide or protons, so the reaction itself would not affect the pH of the solution.

[madscientist]

Thanks Yggdrasil