What process alters a protein's molecular characteristics or properties?

Denaturation is the process that alters a protein's molecular characteristics or properties. This occurs when the protein's structure, specifically its secondary and tertiary structures, is disrupted due to external factors such as heat, acid, or mechanical agitation. The primary structure, which is the sequence of amino acids, remains unchanged, but the overall shape of the protein is modified. This change can affect the protein's activity and functionality, as many proteins rely on their specific shapes to carry out their biological roles.

In cooking, denaturation is often seen when eggs are cooked and the egg whites transform from a liquid to a solid state. This transformation underscores the importance of temperature in food preparation, as the denaturation process is essential for achieving specific textures and flavors in various dishes. Understanding denaturation is crucial for chefs and food scientists alike, as it plays a key role in food safety, texture, and taste.