How much does protein denaturation occur

Protein is an extremely important nutrient. Most tissues in the human body require protein to provide energy. Therefore, the human body consumes huge amounts of protein. Protein is a relatively stable substance and will only show signs of denaturation under certain special conditions. Let’s take a look at the degree to which protein can be denatured. I hope everyone can understand this aspect.

Proteins tend to denature above 40 degrees and begin to denature around 60 degrees. Generally speaking, thermal denaturation of protein in food occurs at about 60°C.

Protein is an important component of all cells and tissues in the human body. All important components of the body require the participation of protein. Generally speaking, protein accounts for about 18% of the total mass of the human body, and its most important thing is that it is related to life phenomena.

Every meal must contain a certain quality and amount of protein. The human body does not have a storage warehouse for protein. If you consume too much protein at one time, it will inevitably cause waste. On the contrary, if there is insufficient protein in the food, adolescents will develop poorly and adults will feel weak, lose weight, and have a weakened resistance to disease.

The consumption of protein must be based on adequate calorie supply. If the calorie supply is insufficient, the body will consume protein in the food as energy. Each gram of protein provides 18kJ of calories when oxidized in the body, which is equivalent to glucose. Using protein as energy is a waste and a waste of resources.

When proteins are exposed to light, heat, organic solvents and some denaturants, their secondary bonds are destroyed, leading to the destruction of their natural conformation and the loss of their biological activity. If the denaturing conditions are severe and prolonged, protein denaturation is irreversible. If the denaturation conditions are not severe, the denaturation effect is reversible, which means that the internal structure of the protein molecule does not change much. At this time, if the denaturing factors are removed, the denatured protein can restore its natural conformation and biological activity under appropriate conditions. This phenomenon is called protein renaturation. For example, when pepsin is heated to 80-90°C, it loses its solubility and the ability to digest protein. If the temperature is lowered to 37°C, its solubility and ability to digest protein can be restored.