Two main factors that can denature enzymes are:

• Temperature: Enzymes have an optimal temperature at which they function best (for humans, typically around 37°C). Temperatures above this optimal range increase molecular motion, breaking the bonds that maintain the enzyme's three-dimensional structure, leading to denaturation and loss of function. For example, human enzymes become denatured at temperatures above 40°C

• pH: Enzymes also have an optimal pH range. Deviations from this range, either becoming too acidic or too basic, disrupt ionic and hydrogen bonds within the enzyme, altering its shape and active site. This change prevents substrate binding and causes denaturation. Different enzymes have different optimal pH values depending on their environment (e.g., pepsin works best at pH 2 in the stomach)

Other factors like chemicals, radiation, and electricity can also denature enzymes, but temperature and pH are the primary causes