Denaturing Proteins
Part of the Food Chemistry and the Lab section of Coddy's Chemistry journey. Lesson 11 of 27.
A protein's shape is held by hydrogen bonds between N-H and C=O groups, and other weak forces.
Heat, acids, bases and alcohol break those forces: the protein is denatured. The peptide bonds stay.
A cooked egg white and fish in lemon juice are denatured proteins.
Challenge
Hydrogen bonds in a protein form between the H of an N-H group and an O of another part of the chain. Describe the N-H bond: its type and its negative end.
Try it yourself
Bond typeDescribe the bond N–H
Test yourselfThis lesson includes a short quiz. Start the lesson to answer it and track your progress.