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.
