http://en.wikipedia.org/wiki/Denaturation_(biochemistry)
Basically, the protein loses its structure; therefore, its physical and chemical characteristics.
Have two quick questions...
Why does denatured protein precipitate? (when heated, why does it give that poached egg look? I know heat denatures protein, but why does it look like that? something to do with bonds?)
And also... why does protein denature in heat?
Thanks!
1 answer
1 answer