Duane H. answered • 02/22/23
8 years as Microbiology Analyst with B.S. in Comprehensive Biology
Denaturing (or denaturation) is a physical process whereby macromolecules (such as proteins) undergo changes in their three-dimensional structure that make them function differently than they would in their natural form. Because the shapes of proteins so greatly affect their function, denaturation can be detrimental to the health of the organism in which denatured proteins reside. Causes of denaturation for macromolecules (including ribonucleic acids) can be heat, chemical agents (e.g. acids, ethanol, etc.), and radiation.
When a protein denatures, its primary structure (the linked amino acids that form a one-dimensional polypeptide chain) is held intact because of stronger covalent bonds. However, its secondary (bends and formations in the primary polypeptide chain backbone), tertiary (three-dimensional structure of an entire polypeptide chain), and quaternary structures (3-D formation of the subunits in a multi-subunit protein, e.g. hemoglobin) are lost due to the breaking of the weaker hydrogen bonds that hold those structures in their 3-D shape.
An excellent example of protein denaturation is when cooking an egg and the albumin proteins in the "white" of an egg denature and change the appearance of the white from transparent to opaque white.
