Protein: Denaturation

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.

Using heat:

  • 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.

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