|MadSci Network: Chemistry|
Vas, When a protein denatures, the covalent bonds linking the amino acid units are not affected. What changes is the three-dimensional shape of the protein polymer. This shape is determined by a myriad of weak interactions, including hydrogen bonds and other electrostatic interactions. Extremes of temperature or pH will cause a protein to denature. An example is cooking an egg. The changes in color and texture that occur during the cooking of an egg are the direct result of the proteins in the egg undergoing denaturation. Here are some web links to the topic. Link to the denaturation of enzymes: http://class.fst.ohio-state.edu/FST605/lectures/Lect11.html On proteins in general: http://www.friedli.com/herbs/phytochem/proteins.html From the Encyclopedia Britannica: http://search.britannica.com/search?ref=A02023&query=denaturation
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