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MACROMOLECULES: Effects of heating on macromoleculae structures

MACROMOLECULES:

Effects of heating on macromoleculae structures

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In mammalian system there are mainly 3 types of macromolecules that are carbohydrate, protein and nucleic acid. And the monomer unit of carbohydrate, nucleic acid and proteins are monosaccharide, nucleotide and amino acid respectively. These macromolecules are stablised due to different factors like hydrogen bonding, hydrophobic interaction, electrostatic interaction and disulphide bond.

Heat acts as a destablising agent that damage the stablising factor especially hydrogen bonding. it denature DNA, protein. DNA denaturation due to heat is also known as DNA melting because at very naroow range temperature DNA native state changes into denatured state and absorption increases at 260 nm wavelength because purine and pyrimidine get unstacked is called as hyperchromatic effect.

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