Denaturierungsreize

Denaturierungsreize are external influences that cause the denaturation of proteins. Denaturation is a process in which a protein loses its native three-dimensional structure and therefore its biological function. This structural change is typically irreversible. Common denaturierungsreize include heat, extreme pH values (both acidic and alkaline), and mechanical agitation. For example, heating an egg causes the proteins in the egg white to denature, turning it from a liquid to a solid, opaque mass. Similarly, adding acid to milk can cause the milk proteins to denature and curdle. The specific threshold of these stimuli required to induce denaturation varies depending on the protein's stability. Some proteins are more resistant to denaturation than others.