Heat, pH, or shear unfolds tertiary structure, exposing hydrophobic residues that aggregate (egg-white coagulation at ~62°C, myosin denaturation in meat at ~50°C). Cornerstone of cookery and texture formation.
Heat, pH, or shear unfolds tertiary structure, exposing hydrophobic residues that aggregate (egg-white coagulation at ~62°C, myosin denaturation in meat at ~50°C). Cornerstone of cookery and texture formation.