Enzyme denaturation means the enzyme loses its natural shape, making it unable to work properly.
Enzymes are proteins, and their activity depends on their specific three-dimensional structure. When this structure changes, the active site (where the substrate binds) is destroyed or altered, so the enzyme can no longer function.
Causes of enzyme denaturation:
- High temperature:
Heat breaks the weak bonds that hold the enzyme’s shape. Most enzymes work best at moderate temperatures, and too much heat permanently damages them. - Extreme pH (too acidic or too basic):
Changes in pH can alter the electric charges on amino acids, disturbing the enzyme’s structure and active site. - Heavy metals or chemicals:
Substances like lead, mercury, or alcohol can interact with the enzyme’s structure and change its shape. - Radiation or strong detergents:
These can also damage the protein structure.
In simple terms:
Denaturation means the enzyme is “unfolded” or damaged and can no longer do its job of speeding up reactions.