Thermal Denaturation z Upon cooling – Aggregation – Loss of solubility z Water content affects heat denaturation z Other consequences – Splitting of disulfide bonds – Chemical alterations of amino residues – Inter- or Intra- crosslinks
Thermal Denaturation z Upon cooling – Aggregation – Loss of solubility z Water content affects heat denaturation z Other consequences – Splitting of disulfide bonds – Chemical alterations of amino residues – Inter- or Intra- crosslinks
Effect of Cold Temperatures z Can result in denaturation – Gliadins, egg and milk proteins z Remain active – Some lipases and oxidases – Release from sub-cellular compartments z Proteins with high hydrophobic/polar amino residues and structures dependent on hydrophobic interactions
Effect of Cold Temperatures z Can result in denaturation – Gliadins, egg and milk proteins z Remain active – Some lipases and oxidases – Release from sub-cellular compartments z Proteins with high hydrophobic/polar amino residues and structures dependent on hydrophobic interactions