Enzymes do not 'produce' products. They increase the speed of the reactions they work on, for instance we react starch with water to produce maltose, and this is catalysed by amylase. Temperature affects the activity of the enzyme because of two factors:
- Thermal motion. As the temperature decreases, particles move more slowly and therefore collide less frequently, consequently the reactants and the enzyme encounter each other less often and the reaction is slowed.
- Denaturing. Above a certain temperature the chemical structure of the enzyme is destroyed and it can no longer work.
Thus there is an optimum temperature for the action of the enzyme.
