Sometimes thought of as externalizing part of the digestive process, cooking food may increase its digestibility. Heat introduces changes to protein by rearranging the structure of fibers and breaking down collagen. Hydrogen bonds in protein break down under heat. Cooking has been proven as a means of reducing toxins in food.
Tenderness
Meat contains protein-rich muscle fibers interspersed with strands of fat and collagen. The Journal of Human Evolution reports that collagen derives its strength and toughness from protein wrapped in a triple-helix arrangement. When heated, collagen fibers begin to denature and coil, producing a muscle contraction. Longer cooking time and higher temperatures create tougher meat up to temperatures of 60 to 70 degrees Celsius. Above these temperatures, collagen hydrolyzes into a gelatinous protein which separates the muscle fibers and tenderizes the meat.
Flavor
Cooking meat improves flavor by the condensation of amino acids and reduction of sugars without the process of enzyme action. This process is known as the Maillard reaction, according to the journal. The Maillard reaction occurs at room temperature but is greatly accelerated by heat. Condensing amino acids and sugars creates mixtures of brown pigments called melanoidins and complex varieties of aromatic compounds, states the journal. The reaction results in meat's characteristic browning, aroma and flavor.
Denaturation
Heat causes protein in eggs to denature and coagulate by breaking hydrogen bonds within the protein. Enzymes more easily break down protein when food is heated, reports Elmhurst University. Bacteria present in food becomes subject to the same process of protein denaturation within the bacterial cell, thereby killing the food-borne toxins.
Positive and Negative Effects of Heat
The positive effect of cooking legumes involves the inactivation of trypsin inhibitors, which allows more nutrients to be absorbed, reports the Paho website. If a food contains glucose, fructose or lactose, the sugars will negatively react with amino acids under heat and create an indigestible compound. A reduction in certain available proteins such as lysine occurs in the food.
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