What is Denaturation Protein?

• A change towards the secondary, tersier, dan quartener of protein

molecule without breaking the peptide bonds or a breakdown of the
secondary and tersier protein because the breaking of hydrogen bond,
hidrofobic interactions or disulfide bond where denaturation wont break
the peptide bonds and the primer molecule structure wont be damage.
• There are two types of denaturation that is protein breaking without
developing peptide chain and the develop of peptide chain that will
develop polipeptida
• Denaturation causes the product to lose the enzim activity, solubility
addition and dehydration and colour change and it can happen because
heat treatment, pH, salt, and surface tension
Positive and Negative side
• Negative side: Protein loses its biological activity
Protein deposition
Protein loses its functional purpose
• Positive side: Protein denaturation of heat in trypsin inhibits in
legumes can increase he level of digestibility and
biological avaibility of legume proteins
Organic proteins are partially digestible, foam forming
proteins and emulsions are better than natural proteins
To make protein gel