Denaturation is a change in the structure of a protein. The long chains of amino acids that make up the proteins unfold from their coiled state.
Using an acid:
- The marinating liquid can be an acidic or a salty solution.
- The acids often used for marinating are lemon juice or vinegar.
- Proteins will denature if heat is applied to them.
- With continued heat they will then set or coagulate – coagulation of protein.
Using mechanical action:
- The physical act of whisking will cause a protein to denature, e.g. eggs.
- The physical act of kneading in bread-making cause proteins to denature.