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The shape of the active site is affected by pH. This is why enzymes will only work at a specific pH, as well as a specific temperature. Change the pH and the enzyme stops working.Increasing the temperature to 60Â°C will cause a permanent change to the shape of the active site. This is why enzymes stop working when they are heated. We say they have become denatured.enaturing of enzymes. The important part of an enzyme is called the active site. This is where specific molecules bind to the enzyme and the reaction occurs. Anything that changes the shape of the active site stops the enzyme from working. This is similar to a key that opens a door lock.
As temperatures increases, so does the activity of enzymes. Each enzyme has an optimum temperature in which they are most active. When the temperature is too high for that particular enzyme, the. enzymes are denatured. In yeast, there is more than one type of enzyme involved in anaerobic. respiration.This means that the yeast enzymes do not denature at the. same time, so although yeast does have an overall optimum temperature, the decrease in the rate of respiration that occurs after this point. is gradual, as the number of actives sites decreases.his means that the yeast enzymes do not denature at the. same time, so although yeast does have an overall optimum temperature, the decrease in the rate of respiration that occurs after this point. is gradual, as the number of actives sites decreases.