THE ROLE OF PROTEIN DENATURATION IN FOOD CHEMISTRY AND BIOLOGICAL SYSTEMS

Protein denaturation is a fundamental biochemical process involving structural changes in protein molecules without breaking primary peptide bonds. It plays an important role in food processing, enzyme inactivation, digestion, and pathological conditions. This study analyzes the mechanisms and consequences of protein denaturation in food chemistry and biological systems. The findings indicate that temperature, pH, salts, organic solvents, and mechanical stress can alter protein structure and function.