Why does denaturation occur

Key Takeaways. Key Points Proteins change their shape when exposed to different pH or temperatures. The body strictly regulates pH and temperature to prevent proteins such as enzymes from denaturing. Some proteins can refold after denaturation while others cannot. Chaperone proteins help some proteins fold into the correct shape. Protein provides food with structure and texture and enables water retention. For example, proteins foam when agitated.

Picture whisking egg whites to make angel food cake. The foam bubbles are what give the angel food cake its airy texture. Yogurt is another good example of proteins providing texture. Cooked proteins add some color to foods as the amino group binds with carbohydrates and produces a brown pigment. Eggs are between 10 and 15 percent protein by weight.

Most cake recipes use eggs because the egg proteins help bind all the other ingredients together into a uniform cake batter. The proteins aggregate into a network during mixing and baking that gives cake structure. She wanted to know why egg whites stiffen when you beat them. So, can you help us? Has denaturation occurred or have you just changed the way the different components of the solution are emulsified?

In your March 17, , response to a question about meringue, you stated that the beating of egg whites is just a way to get the strands to unwind so that air can become trapped. It was a great discussion Still have more questions? Proteins have the properties they do because of the shape and arrangement of their amino acids. A weak bond, known as a hydrogen bond, forms between a hydrogen atom and an oxygen atom in the amino acids.

This gives the protein its shape.