Raising the temperature will denature an enzyme so that it is no longer functional. Lowering the temperature will reduce the rate of the reaction so low as to make it seem non-functional. Altering the pH above or below its optimum pH will also reduce the enzyme's activity, and at extremes the enzyme may be permanently denatured.
When changing environmental temperature or pH, the tridimensional structure of the enzyme gets modified. This change causes the protein denaturalization. It losses the original native structure, properties, and activity -function-.
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Enzymes, like all proteins, are polypeptidic molecules. They need to get an accurate tridimensional structure to accomplish their function. There is a limited temperature and pH level at which they lose that structure and denaturalize.
The most accurate configuration for the best catalytic performance depends on the charge of the lateral chains and the environmental pH.
Enzymes have ionizable chemical groups in the lateral chains of their amino acids. Depending on the environmental pH, these groups will have a positive, negative, or neutral charge. There is an optimum pH level at which enzymes get the best configuration to accomplish their functions.
Most enzymes are sensitive to any change in pH, which might drastically affect their activity. So every enzyme has its optimum pH level, and any slight deviations will cause the enzyme denaturalization, hence, its activity loss.
In general, the increase in temperature accelerates chemical reactions. For every 10ºC of temperature increase, the reaction velocity duplicates.
The temperature at which the enzymatic activity is the highest is known as optimum temperature.
⇒ When the environmental temperature is lower than the optimum, there is a slow enzymatic activity.
⇒ When the temperature exceeds the optimum point, the enzymatic activity sharply decreases. It denaturalizes the enzyme. Over this level, the reaction velocity is counteracted by the loss of the catalytic activity due to denaturalization. Enzymatic activity decreases until it completely annulates.
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