1.8: denaturing of enzymes

What causes enzymes to denature?

High temperatures and a high pH

What problems does denaturing cause?

The substrate can no longer fit into the active site so the reaction cannot take place

What is the lock and key model?

A theory that scientists believed; the active site is fixed so is specific to one substrate type only

What is the currently accepted theory?

Although the active site is a specific shape, it can change slightly to fit the substrate better

Why does high temperatures and pHs denature enzymes?

It changes the way the amino acid chain/protein folds up