Would this be a sufficient definition for 'denaturation': the bonds maintaining the functional shape of a protein are altered as a result of being exposed to conditions outside its optimal range hence resulting in a loss of protein function.
Should I specifically include the fact that the tertiary structure is altered? (Wasn't sure if I should since secondary structure of protein can be altered too)
With this, just be careful about saying 'outside its optimal range' as that is a rather vague statement that may not always be correct. For example, when temperature is lower than an enzyme's optimal range, denaturation does not occur. However, pH, whether too acidic or too basic, will denature an enzyme. Also, note that quaternary, tertiary and secondary structures can be affected.
