Tag: Heat effect on proteins

Boiling causes proteins to denature, which is the process where the protein molecule's structure is altered by heat. This fundamental change is responsible for the firming of egg whites and the toughening of overcooked meat, and it significantly impacts both the texture and nutritional availability of food proteins.

As evidenced by the transformation of a liquid egg white into a firm, solid mass, boiling has a profound effect on protein structure. This cooking process, known as denaturation, irreversibly alters a protein's delicate three-dimensional shape through the application of heat, influencing everything from food texture to nutritional absorption.