Causes of denaturation

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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.


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