Heating may cause denaturation of enzyme or protein mainly by damaging its
(a) physical configuration
(b) chemical structure
(c) both physical configuration as well as chemical structure
(d) other properties.
(c) Denaturation is to produce a structural change in a protein or nucleic acid that results in the reduction or loss of its biological properties. Denaturation involves unfolding of the double helix of nucleic acids, with loss of secondary and tertiary structure. It is caused by heat (thermal denaturation), chemicals and extremes of pH. The differences between raw and boiled eggs are largely a result of denaturation.