Denaturoituvat

Denaturoituvat is a Finnish term that translates to "denaturating" or "becoming denatured." In chemistry, it refers to the process where a protein loses its native, functional three-dimensional structure. This loss of structure can be caused by various factors such as heat, changes in pH, exposure to certain chemicals, or mechanical stress. When a protein denatures, its specific folded shape is disrupted, which in turn impairs or completely eliminates its biological activity.

For instance, when an egg is cooked, the heat causes the proteins in the egg white and yolk to denature. This is why the egg white turns opaque and solid. Similarly, adding acid to milk can cause the casein proteins to denature and curdle, a process used in cheesemaking. While denaturation often implies an irreversible change, some proteins can refold into their functional state if the denaturing agent is removed and conditions are favorable, though this is not always the case. The term is widely used in biochemistry and related fields to describe alterations in protein structure and function.