Biology / Bio 0522 · Atom · ~20 seconds
Enzyme Denaturation
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Denaturation is a change to an enzyme's natural shape, usually from extreme heat or pH, that disrupts its active site and destroys its function.
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An enzyme exposed to boiling temperatures loses its functional shape and cannot bind its substrate again, even after cooling.
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Denaturation changes an enzyme's structure, not its amino acid sequence — the underlying protein chain is not broken apart.
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