FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The enzymes die.
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The shapes of the enzyme are altered or denatured
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The enzymes’ amino acid sequence changes.
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The enzymes remain the same
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Detailed explanation-1: -Temperature: Raising temperature generally speeds up a reaction, and lowering temperature slows down a reaction. However, extreme high temperatures can cause an enzyme to lose its shape (denature) and stop working. pH: Each enzyme has an optimum pH range.
Detailed explanation-2: -Heat can break hydrogen and ionic bonds, which disrupts the shape of the enzyme and will change the shape of the active site. Cold temperatures do not denature enzymes because cold does not cause chemical bonds to break. Enzymes are suited to function best within a certain temperature, pH, and salt concentration range.
Detailed explanation-3: -How is an enzyme’s shape affected when it becomes denatured? it becomes distorted, it can no longer bind to its substrate, it no longer works correctly.