What term describes the loss of structure and function in proteins due to external factors?

The term that describes the loss of structure and function in proteins due to external factors is denaturation. This process occurs when proteins lose their three-dimensional structure, which is crucial for their biological function, as a result of exposure to various environmental changes such as extreme temperatures, pH levels, or chemical agents.

During denaturation, the interactions that hold the protein's specific shape together—including hydrogen bonds, ionic bonds, and hydrophobic interactions—are disrupted. As a consequence, the protein may unfold or misfold, leading to a loss of its native structure and thereby impairing its function. Denatured proteins may no longer be able to catalyze reactions, bind to substrates, or participate in cellular processes to the same extent as their properly folded counterparts.

In contrast, aggregation typically refers to the clumping together of proteins rather than their structural loss, hydration involves the association of water molecules with solutes, and degradation pertains to the breakdown of the molecule into smaller fragments, rather than a loss of structure while remaining intact in a functional sense.