Protein Denaturation Flashcards
Partial or complete disorganization of protein’s secondary or tertiary structure
Protein Denaturation
Cooking food denatures the protein but does not change
protein nutritional value
denatures the protein but does not change protein nutritional value
Cooking food
(denaturation of proteins)
Precipitation
Precipitation (denaturation of proteins)
Coagulation:
a concentrated solution of protein albumin
Egg white
forms a jelly when heated
because the albumin is denatured
Egg white
Denatures proteins – Makes it easy for enzymes in our body to
hydrolyze/digest
protein
Denatures proteins
Cooking
Kills microorganisms by denaturation of proteins
Cooking
the critical enzymes of the body start getting denatured
Fever: >104oF
9 different type of denaturing agent
heat
microwave radiation
ultraviolet radiation
violent whipping or shaking
detergent
organic solvents
strong acids and bases
salts of heavy metals
reducing agents
disrupts hydrogen bonds by making molecules vibrate too violently
heat
produces coagulation as in the frying of an egg
heat
causes violent vibrations of molecules that disrupt hydrogen bonds
microwave radiation
operates very similarly to the acion of heat like sunburning
ultraviolet radiation
causes molecules in globular shapes to extend to longer lengths, which then entagle
violent whipping or shaking
it affects R-groups interactions
detergent
interfered with R-groups interactions becasue these solvents also can form hydrogen bonds
organic solvents
quickly denatures proteins in bacteria, killing them the disinfectant action of 70% ethanol
organic solvents
disrupts hydrogen bonds and salt bridges
strong acids and bases
prolonged action leads to actual hydrolysis of peptide bonds
strong acids and bases
metal ions combine with — SH groups and form poisonous bonds
salts of heavy metals
reduces disulfide linkages to produce —SH groups
reducing agents
