Protein Structure and Enzymes

Proteins are the most challenging and sensitive of the four food molecules. Unlike water, fats, and carbohydrates (all relatively stable), proteins drastically change behavior when exposed to heat, acid, salt, or air. This sensitivity is fundamental — proteins are the active machinery of life, assembling and tearing down molecules, transporting materials within cells, forming muscle fibers that move whole animals. Their inherent dynamism is what makes them so responsive to cooking conditions.