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.蛋白质变性（Protein denaturation）是一类基础生化过程，指蛋白质分子发生结构改变但并未断裂其一级肽键。该过程在食品加工、酶失活、消化过程以及病理状态中均发挥重要作用。本研究针对食品化学与生物系统中的蛋白质变性机制及其影响后果展开分析。研究结果显示，温度、酸碱度（pH）、盐类、有机溶剂以及机械应力均可改变蛋白质的结构与功能。