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.
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.
Microwaves affect any polar molecules not just water.
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