What happens to trypsin above 65 degrees?

Above 65 degrees Celsius, trypsin, like many enzymes, begins to denature. This means its three-dimensional structure is disrupted, leading to a loss of its functional active site. As a result, trypsin can no longer effectively catalyze its biochemical reactions, significantly reducing its enzymatic activity. Prolonged exposure to high temperatures can ultimately lead to complete inactivation of the enzyme.