What are the implications of protein denaturation in food science and how does it affect protein functionality in cooking processes?

Protein denaturation is the unfolding of a protein’s structure when heat, acid, or pressure is applied, breaking the bonds that keep it folded. In food science this means that the protein can no longer keep its original shape, which changes how it behaves in the kitchen. When the structure opens, proteins can stick together, swell, or dissolve, making eggs set, meat firm up, or bread rise differently. For example, heating an egg causes its proteins to denature and coagulate, turning the liquid yolk into a solid white. Thus, denaturation is a key tool for controlling texture, flavor, and safety in cooked foods.