Chemistry - Denaturation
Denaturation  involves the unfolding of the polypeptide  chains of
The highly ordered structure (an essential characteristic of enzymes) 
of the native protein is changed into a more structure.
results from the attraction between unravelled chains. This coagulation
is quite devastating in human tissue but is very useful in cooking, e.g.
when an egg is fried or boiled.
It is the tertiary and secondary structures of proteins  that are
affected by denaturation.
Previous | Next