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denaturation, protein

A Dictionary of Food and Nutrition | 2005 | 434 words | Copyright

denaturation, protein A change in the structure of protein by heat, acid, alkali, or other agents which results in loss of solubility and coagulation. It is normally irreversible. Denatured proteins lose their biological activity (e.g. as enzymes), but not their nutritional value. Indeed, their digestibility is improved compared with the native structures, which are relatively resistant to enzymic hydrolysis. See also coagulation.

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DAVID A. BENDER. "denaturation, protein." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 10 Feb. 2012 <http://www.encyclopedia.com>.

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