- Three-dimensional structure of proteins can be denatured by significant changes in the following physiochemical things: - 1. Temperature: all kinds of bonds break depending on temperature. - 2. pH: H+ concentration & OH- concentration can change and affect hydrogen bonding and ionic bonding - 3. Salt Concentration: Affects ionic and hydrogen bonding - An example of denaturation would be egg whites. As the egg whites heat up, the proteins become denatured and eventually get to a point of no return for renaturation. Egg whites can not turn back into a raw egg once it has been fully cooked. - Renaturation can only happen up to a certain point, the most being from secondary to quaternary. Once the protein has been fully degraded, it has reached a point of no return, and barely resembles what it once was.
Britannica, The Editors of Encyclopaedia. “Denaturation.” Encyclopædia Britannica, Encyclopædia Britannica, Inc., 3 Jan. 2018, www.britannica.com/science/denaturation.