How does temperature affect enzyme activity in food?

Enzyme activity is significantly influenced by temperature, which affects the rate of biochemical reactions. Most enzymes have an optimal temperature, usually around body temperature for human enzymes, where they function most effectively. As the temperature increases towards this optimal point, the kinetic energy of the enzyme and substrate molecules rises, leading to more frequent collisions and interactions between them. This increases the rate of reaction, thereby enhancing enzyme activity.

However, if the temperature rises significantly beyond that optimal point, the enzymes can become denatured, which means their structure changes and they lose functionality. This characteristic highlights the critical balance enzymes require regarding temperature for optimal performance.

The incorrect options indicate misunderstandings of the relationship between temperature and enzyme activity. Enzyme activity is indeed affected by temperature; it does not remain constant or only occur at lower temperatures.