Causes of denaturation
Maillard reaction
reaction between proteins and carbohydrates that causes food to brown when cooked, it's non enzymic
Foam formation
Foams are formed when gases (mainly air) are trapped inside a liquid, for example meringue, whisked sponge.
gel formation
Gelatine which is extracted from meat can absorb large amounts of water and form a gel - used as setting agents
Heat
Heat causes protein chains to unfold and bond together. Culinary application- egg whites coagulate and turn from translucent to opaque at 60°c. Egg yolks coagulate at 68°c
chemicals
Lowering or raising ph can denature a protein. Culinary application- a vinegar based marinade tenderised meat by denaturing proteins
Elasticity
Some fibrous proteins e.g gluten in wheat are elastic.