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No, enzymes can be denatured (destroyed by having their bonds fall apart) when exposed to extreme temperatures. Depending on the enzymes from the organism it is being extracted from, they usually begin to denature when temperatures reach above 98.6 F (37 C). Extreme cold would not (or at least not with the same ease as heat) denature the enzyme because for denaturation to occur the kinetic energy of the atoms in the bond would have to be so great as to cause the bond to break. Cold temperature slows down kinetic energy, making it difficult for atoms to move about, so it’s impossible to denature enzymes in cold.
You can also denature enzymes if the pH levels are too acidic or basic and if the salt concentration is not at the enzyme’s optimal level.
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