Protein denaturation

The Gastronomy and Culinary Arts Department students at Yeditepe University observe the effects of mechanical force on egg white protein with Prof. Dr. Sibel Ozilgen as a part of 'Culinary Science Laboratory' course. The structure of the proteins can be affected by processing conditions. The most common physical and chemical factors affecting the protein structure in foods during food preparation and processing include:heat treatment, mechanical treatment (whisking, mixing, pounding), salt addition, pH change, enzymatic activities, sugar addition. For example, when raw egg whites, cream, and milk are beaten they form foams since, their protein structures unfold and the air bubbles are incorporated into the network formed by reassociation of denatured protein molecules.