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.

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).

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