Microwave radiation does not significantly alter the protein chain structure in food at typical cooking temperatures. While microwaves can influence protein folding more than thermal energy alone, they do not affect peptide bonds. Research indicates that microwaves impact the tertiary structure of proteins less than convection cooking, which operates at higher temperatures. The primary effect of microwaves is on polar molecules, including water, causing vibrations and movement rather than structural changes in proteins.
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shounakbhatta said:Hello All,
Does microwave radiation cause change in protein chain structure?
Microwaves affect any polar molecules not just water.I was under the impression that the wavelength emitted by microwaves are only enough to induce shaking, stretching, ticking, rotation and vibrations among water molecules. Actually anything without water molecules in it wouldn't be able to become hot.