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Denaturation (food) : ウィキペディア英語版
Denaturation (food)

The word denature is used in two food-related contexts.
==Protein==
When preparing proteins for consumption, there are three ways of denaturing the proteins: heating, acids, and mechanical force (e.g. whisking eggs). All three methods have the same result: hydrogen bonds in the proteins are broken allowing the proteins to "unwind." When the proteins are unwound, they have been altered from their natural state and are considered denatured. Once denatured, the proteins are free to interact with other chemicals in the food like the Maillard reaction or recombine with itself to coagulate.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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