Why does a certain enzyme hydrolyze egg white but not starch?
A) The enzyme's active site can specifically bind to proteins present in egg white but lacks the necessary structure to interact with starch molecules.
B) The enzyme is temperature-sensitive and can only break down proteins found in egg white at higher temperatures, while starch requires lower temperatures for hydrolysis.
C) The enzyme's pH optimum matches the pH of egg white, allowing efficient hydrolysis, whereas the pH required for starch hydrolysis differs significantly.
D) Egg white contains co-factors that activate the enzyme, whereas starch lacks these co-factors necessary for the enzymatic hydrolysis process.
