The restriction of the biological nature and activity of proteins by heat or chemical agent is called

Denaturation is a process where on heating proteins its structure changes along with biological properties. Egg is a protein. The cooking of egg  is an example of protein denaturation at high temperature. The white part of the contains soluble globular proteins called albumins. When egg white is heated, the albumins de-fold and coagulate to produce a solid-elastic type-rubbery mass. proteins have different abilities to resist the denaturing effect of heat. Egg albumin is quite sensitive to heat and hence it is a good example of irreversible denaturation.