which acids are used for protein denaturation?

Answers:
In what context? In cooking acetic and citric acids are most commonly used.
In the digestive tract hydrochloric acid is most commonly used.
In bucket chemistry sulfuric acid is most commonly used.
In high end bochem all sorts of fancy acids are used depending on what you intend to achieve.

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citric acids

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Hydrochloric acids are amongst the most common involved in in vivo protein denaturization (folding,amino cross linking).These are the same types of acids that digest the proteins in vivo.I found a pretty cool article for you to help explain better.Enzymes are not the only chemicals that can cause denaturing of protein.Even heat can do so.For more info add some of these terms to your search for info on the subject.Enzymes,HCL,folding and cross linking of amino acids.Adding any of these terms to an internet search on denatured protein should give you all of the info that you need.

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Any acid can be used for protein denaturation, as long as it outside of the pH range for that sepcific enzyme.
However, heat is used more often for denaturation.

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acetic acid 70% is used for protein denaturation..

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The well known acids like Hydrochloric Acid, Sulphuric Acid(best) and Nitric acid are often used for protein denaturation. Even we can denature th proteins without using acids i.e by subjecting them to high temperatures.

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