How does Na-OH stop enzyme hydrolysis of polysaccharides?

Sodium hydroxide (NaOH) is a strong base that can denature enzymes, disrupting their three-dimensional structure and active sites, which are essential for their function in catalyzing hydrolysis reactions. By altering the pH and ionic environment, NaOH can inhibit the enzyme's activity, preventing it from effectively breaking down polysaccharides into monosaccharides. Consequently, this disruption halts the hydrolysis process, preserving the polysaccharide's structure.