|MadSci Network: Biochemistry|
I know that some enzymes can withstand higher temperatures than others, and that some can return to their proper shape once their surroundings have cooled down. I would like to know if larger, more complex enzymes are more susceptible to heat than less complex ones, and is it more difficult for them to come back to their proper shape? Enzymes are fairly convoluted molecules, and I would think that smaller ones, since they are less convoluted than most, would be better able to correctly arrange themselves after being denatured. I also read that a few enzymes can even survive boiling. Are these some of the smallest, or does size matter?
Re: Are more complex enzymes more likely to be denatured by heat?
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