By interacting with the substrates, reaction intermediates, an enzyme can maintain its three-dimensional structure. Denaturation due to heat is reduced by this stability.
In biology, the process of denaturation involves changing a protein's molecular structure. The process of denaturation entails the breaking of many of the weak connections, or bonds, inside a protein molecule that are in charge of the protein's highly organized structure in its native (natural) state. These weak linkages or bonds include hydrogen bonds.
When some hydrogen bonds are disrupted, a protein loses some of its natural shape, which causes denature. Too much heat or an acid (such as the citric acid in lemon juice) can cause weak hydrogen bonds to dissolve.
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