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Change in the structure of a globular protein or a DNA molecule following exposure to temperatures above 60-70°C, to pH outside the normal physiological range, or to certain chemicals. Denaturation of proteins involves the uncoiling of the polypeptide chain so that its tertiary structure is lost, resulting in loss of biological activity. The process is sometimes reversible, the protein regaining its characteristic coiled structure (native form) and its activity. This is termed renaturation. Denaturation of DNA involves the uncoiling of the double helix, forming single stranded DNA. The double helix molecule will quickly reform if denaturation has not proceeded too far (i.e. if a small part of the molecule has retained the double helical form). Renaturation (or annealing) is slow if the strands have completely separated.
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