Final answer:
Protein denaturation is the process where proteins lose their structure and function due to environmental changes like temperature or pH shifts. This process can be reversible or irreversible, as seen in the denaturation of egg whites when cooked. Proteins may also require chaperones for proper folding and function.
Step-by-step explanation:
Protein denaturation is the process by which a protein loses its three-dimensional structure and, as a result, its function. This can occur due to a variety of environmental changes such as shifts in temperature, pH, or exposure to certain chemicals. When denaturation happens, proteins unfold and become non-functional; this may be a reversible or irreversible process depending on the conditions. An irreversible example is the cooking of an egg, where the albumin protein in egg whites becomes denatured and solidifies. Different proteins have different thresholds for denaturation. For instance, proteins in bacteria that live in hot springs are adapted to high temperatures and do not denature as quickly as other proteins might at such temperatures. Additionally, some proteins require the assistance of chaperones to fold correctly and maintain their functional shapes under stressful conditions.