Answer:
It might react with the product and consequently lower its concentration.
Step-by-step explanation:
Hello,
When adding dna, we must assure the denaturing of sucrase as it could react with the product and lower its final concentration. Moreover, non-denatured sucrase spurs on the enzymatic activity which also would affect the final product resulting concentration, that is why we must guarantee the complete denaturing of the sucrase.
Best regards.