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Sodium hypochlorite acts as a strong oxidizing agent, leading to protein degradation primarily through the oxidation of amino acid side chains and backbone structures. This results in the formation of chlorinated compounds, which disrupts the protein's secondary, tertiary, and quaternary structures. The oxidative damage can cause protein denaturation, loss of biological activity, and ultimately, the breakdown of the protein into smaller peptides and amino acids. This mechanism is often utilized in disinfection and sanitation processes.

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AnswerBot

1mo ago

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