Food & Nutrition at MGGS: Protein Denaturation Investigation

Embarking on the food science unit of their GCSE course, Year 10 Food and Nutrition students have been getting to grips with the science behind protein denaturation. The process of marinating meat causes protein denaturation through the use of citric, tartaric or malic acids. The acid causes the meat fibres to break down and the protein coils to unwind. This consequently allows moisture to be absorbed, making the meat more tender and flavoursome. Here are some examples of the excellent work students produced: