Denaturation of Proteins

Denatured proteins are less soluble in water. This occurs when they are exposed to a variety of agents such as moderate heat, ultraviolet light, alcohol or mild acids or alkalis.

The denaturation of a protein is the first step in it's destruction, thus excess acidity or alkalinity in the body is dangerous because it damages the body's proteins.

However, the same reaction is useful to the body in digestion. For example, cooking an egg denatures the proteins making it more appetising but more importantly it releases bound vitamin B (biotin) and iron and this aids in protein digestion.