I have completed an experiment recently to find the optimum temperature of catalase. At around 80 degrees celcius the enzyme began to denature but at around 100 degrees celcius, the catalase solution had started to turn solid with a jelly-like consistency. Is this what catalase does when it denatures and if so, why does its state of matter change?
Dominique Liger
Hi there,
It is due to the formation of denatured protein aggregates which form a kind of network (exactly like when you cook egg white).
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