The denaturation temperature depends on the composition of the protein (it's amino acid sequence), which varies for catalase enzymes from different organisms. Most organisms will have some form of catalase, but through different selective pressures and random mutations over millions of years, they all vary slightly. So the answer to your question is that the optimum temperature depends on the source organism.
For most land mammals (cow, pig, human etc) the optimum temperature for any enzyme is likely to be between 36oC and 39oC (most often 37oC). Mammalian catalse has an optimum temperature of about 37oC.
Some examples of other catalase optimum temperatures are as follows (source: www.brenda.uni-koeln.de):
Optimum temperature (oC)
Organism
90
Pyrobaculum calidifontis
90
Thermus brockianus
60
Bacillus sp.
54
Rhodobacter sphaeroides
50
Halobacterium halobium
40
Halobacterium halobium
40
Mycobacterium sp.
40
Vibrio rumoiensis
37
Burkholderia pseudomallei
37
Xanthomonas campestris
30
Bacillus sp.
30
Beta vulgaris var. cicla
30
Mycobacterium sp.
30
Penicillium piceum
30
Synechocystis sp. PCC 6803
30
Synechoystis sp.
25
Helicobacter pylori
25
Trigonopsis variabilis
23
Mycobacterium tuberculosis
22
Escherichia coli
15
Penicillium cyclopium
Many proteins are denatured by temperatures above 40-50°C (but some are still active at 70-80°C, and a few even withstand boiling.
Catalase usually denatures above 38 degrees Celsius.
Catalase is an enzyme that catalyzes the breakdown of hydrogen peroxide. It has an optimum temperature of 37 degrees Celsius, but can increase its activity up to 40 degrees Celsius.
Like almost all enzymes, catalase will denature when subjugated to high temperatures or very acidic environments.
38 degrees celsius
over 38°c
37
Amylase is an enzyme and, like most enzymes, it will denature when exposed to high temperatures. Denature means to lose its shape and an enzyme such as amylase is dependent on its shape to perform its function.
The optimal function of the enzyme is impeded and if the temperature rises too high the enzyme, mostly protein, will degrade and become useless.
low temperatures
peroxide anion
Temperature, pH, organic solvent, mechanical forces
Amylase is an enzyme and, like most enzymes, it will denature when exposed to high temperatures. Denature means to lose its shape and an enzyme such as amylase is dependent on its shape to perform its function.
Carrots, patatoes, and liver are good sources of enzyme catalase
yeah above 45degree C, it starts to denature
Catalase. Staphylococci are catalase positive. Streptococci are catalase negative.
Catalase Catalase
heat it
denature
Denature enzyme activity
It all has to do with catalase. Catalase is an enzyme and a biological catalyst in the decomposition of H2O2. When its fresh, catalase is still present in the liver. However, when the liver is boiled, the catalase enzyme is denatured (as it is a protein).
Peroxide
peroxide
boiling catalase denatures the enzyme making unable to function