Does protein degrade in the freezer? Understanding denaturation and quality changes
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3 min read
While freezing is a reliable method for long-term food preservation, studies on soy protein isolate indicate that freezing can induce denaturation and aggregation, leading to a decrease in protein solubility over time. This means that while protein molecules don't disappear, they can undergo structural changes in the freezer, affecting a food's texture and overall quality.
