What happens to enzymes when heated?
Higher temperatures disrupt the shape of the active site, which will reduce its activity, or prevent it from working. The enzyme will have been denatured . The enzyme, including its active site, will change shape and the substrate no longer fit. The rate of reaction will be affected, or the reaction will stop.
How do you inactivate enzymes?
Heat treatment, or blanching, without doubt constitutes the simplest and most direct method of enzyme inactivation. It consists of brief immersion (from 1 to 6 min depending on size) of the product in water, boiling syrup, or steam close to 100 . Catechol oxidases are inhibited above approximately 70 .
How does heat cause enzyme denaturation?
As the temperature rises, reacting molecules have more and more kinetic energy. Above this temperature the enzyme structure begins to break down (denature) since at higher temperatures intra- and intermolecular bonds are broken as the enzyme molecules gain even more kinetic energy.