Denaturing of Proteins
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.
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.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.