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.

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).

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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.

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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.