How to pronounce “denaturation” in English

steak, it looks like right at 122 degrees one of these proteins, myosin, begins to denature.And in the process of denaturation, changes its texture, changes the way it tastes and the way we perceive it. And we happen to like that change. And if you look at another protein,what we call actin, it begins to go somewhere around 150. And unlike myosin when it denatures, it changes its texture and gets tough and dry and not so delicious.