what is the optimum pH for pepsin digestion and why?

Answer 1

The optimum pH has been listed as 1.5 to 2.5 or as broad as 1.0 to 3.0.

An inactive form of the enzyme called pepsinogen is made by the stomach lining (the gastric mucosa), which also produces the hydrochloric acid necessary to convert the inactive enzyme into Pepsin.

The strong acid media is required to keep the enzyme in the correct chemical configuration to work.

Pepsin is unstable above pH 6.0