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As enzymes are made up of protein, they can be denatured by the means of physical action like due to change in pH, temp. and pressure, or by cemical procedure by acting some enzymes on them they can be denatured. 5 people found this useful.
As shown in Figure 13, the reaction rate increases with temperature to a maximum level, then abruptly declines with further increase of temperature. Because most animal enzymes rapidly become denatured at temperatures above 40Â°C, most enzyme determinations are carried out somewhat below that temperature. Over a period of time, enzymes will be deactivated at even moderate temperatures. Storage of enzymes at 5Â°C or below is generally the most suitable.