Tag: Heat denaturation

The tropical tang of fresh pineapple is unmistakable, but did you know that the canning process fundamentally changes its chemical composition? The heat treatment used during canning is the definitive reason why canned pineapple doesn't contain bromelain, the unique enzyme found in the fresh fruit.

When you boil an egg, the translucent, liquid egg white turns opaque and solid—a common, visible example of what happens to a protein when it is heated. This fundamental chemical reaction, known as denaturation, is the primary reason why cooking alters the texture and appearance of many foods.

According to extensive food science research, the enzyme bromelain is highly sensitive to heat, and pasteurization, a standard food preservation technique, uses temperatures high enough to cause its denaturation. This process renders the enzyme inactive, meaning virtually no active bromelain in pasteurized pineapple juice remains available.

Over 60% of the vitamin C and all of the anti-inflammatory enzyme bromelain are destroyed during the canning process. This happens because the intense heat used for sterilization causes a fundamental change in the enzyme’s structure, rendering it inactive.

Over 90% of an egg white is water, yet when cooked, it turns into a solid, opaque mass. This transformation is a common example of denaturation, which is what is called when heat is applied to protein. Denaturation is a fundamental process in cooking and biology that permanently alters a protein's molecular shape and function.

According to a survey by the International Food Information Council, over half of Americans regularly consume tea, with many looking for creative ways to increase their daily protein intake. It is absolutely possible to mix protein powder with tea, but achieving a smooth and lump-free result depends entirely on the correct technique and temperature control.