Question

How will brief heating (to 95°C) affect macromolecular structures in aqueous solution?

Select one:

a. Proteins will hydrolyze into amino acids.
b. Proteins will unfold (denature).
c. Starch will hydrolyze into monomeric sugars.
d. Unsaturated fatty acid tails will become saturated.

Answer 1

Answer:

B

Explanation:

Protein unwinds or unfold into a random shape when it is heated. This is because the hydrogen bond and the non hydrophobic interactions is disrupted leading to the disruption of secondary (the alpha-helix and beta sheet) and tertiary structure of protein while the amino sequence remain the same ( the primary structure).