Question: After enzymes are exposed to high temperatures and undergo denaturation, then returned to their optimal temperature and renatured, can the enzyme's active site return to it's original shape and will it function at the same level of efficiency as it did before being denatured and renatured?
Some background I wrote to the question: I am just beginning to learn Cell Biology, I hope what I've written is correct.
When you raise the temperature of an enzyme, at first it will increase the efficiency of the enzyme's activity, but eventually as the temperature rises, the enzyme with stop functioning and undergo denaturation, which means that the 3D formation of the protein is unraveled, so it doesn't function anymore. From what I've managed to research, the high temperature changes the shape of the active site in the enzyme, which is what allows the enzyme's activity in the first place. I know that some proteins cannot be renatured (like adding heat to an egg will fry it and there is no way to unfry it), but some can be renatured (like heated milk, when it cools down the protein bonds will reestablish themselves).
But will the enzyme's active site return to it's original shape and manage to function at the same level of efficiency as it did before? Or is the damage permanent?