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Denaturing of Proteins

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Denaturing of Proteins 

a characteristic change in the structure and natural properties of proteins when the physical and chemical conditions of the medium are altered, for example, by increasing the temperature or by varying the acidity of the solution. The reverse process is called renaturing. Denaturing manifests itself by a decrease in the solubility of proteins and by changes in electrochemical, chemical, and biological properties (for example, fermentative and anti-genic properties). Denaturing is very important for many physiological processes and in the industrial processing of protein raw material.
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