What is the effect of denaturation on the structure of proteins?

During denaturation, 2-degree and 3-degree structures of proteins are destroyed but 1-degree structure remains intact. As a result of denaturation, The globular proteins (soluble in water) are converted into Fibrous proteins (insoluble in water) and their biological activity is lost. For example, boiled egg which contains coagulated proteins cannot be hatched to produce chickens.