Can Microwaves Alter Protein Structure in Food?

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Discussion Overview

The discussion centers on whether microwave radiation can alter the structure of protein chains in food, exploring the effects of microwaves compared to other cooking methods, particularly in relation to protein folding and heating mechanisms.

Discussion Character

  • Exploratory, Technical explanation, Debate/contested

Main Points Raised

  • Some participants suggest that microwaves do not significantly change protein chain structure at typical cooking temperatures, noting that they may affect protein folding more than thermal energy alone.
  • Others argue that microwaves may affect the tertiary structure of proteins less than convection cooking, which operates at higher temperatures.
  • One participant expresses the view that microwaves primarily induce motion in water molecules, implying that non-polar substances would not heat effectively.
  • A later reply challenges this by stating that microwaves can also affect other polar molecules, not just water.

Areas of Agreement / Disagreement

Participants do not reach a consensus on the effects of microwaves on protein structure, with multiple competing views presented regarding the extent and nature of these effects.

Contextual Notes

Some claims depend on specific temperature ranges and definitions of protein structure, which are not fully resolved in the discussion.

shounakbhatta
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Hello All,

Does microwave radiation cause change in protein chain structure?
 
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shounakbhatta said:
Hello All,

Does microwave radiation cause change in protein chain structure?

At the temperatures normally used in cooking food, I would not expect it. Microwaves do apparently affect protein folding more than thermal energy alone. However, they don't seem to affect the peptide bonds at these levels.

http://www.ncbi.nlm.nih.gov/pubmed/18240290
 
Last edited:
If anything they affect the tertiary structure less than convection as convection uses higher temperatures. People are partial to convential food BECAUSE it alters the food, ergo the taste.
 
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.
 
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.
Microwaves affect any polar molecules not just water.
 

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