how does heat and high/low pH levels affect amylase enzyme?

Answer 1

The hydrolysis of sugars by amylase is best at a temperature of 37 C and a pH of 7. The hydrolysis occurs between pH of 3 to 11 but it is slower than when used at pH of 7. Temperatures less than 37 cause a slower reaction. Temperatures higher then 37 are less effective until the temperature is high enough to denature the amylase at which time it no longer functions as a catalyst.