Tag: Collagen denaturation

The thermal stability of collagen is a complex topic influenced by its source, hydration state, and overall molecular structure. While the triple-helical form of collagen in living tissue remains functional at body temperature, heating can cause it to denature into gelatin. This process is critical in both biology and cooking, determining everything from tissue integrity to the tenderness of meat.

Studies show that fish collagen has a significantly lower denaturation temperature, often between 15-45°C, compared to its mammalian counterpart. This low thermal stability is key to understanding what happens to collagen during the cooking of fish, explaining why it cooks so quickly and flakes so easily.

According to scientific studies, the collagen protein is surprisingly heat-stable and can withstand temperatures much higher than a standard hot shower or coffee. This debunks the common myth and reassures those who worry that routine exposure to hot water might break down collagen in their supplements or skin.