{"id":1704,"date":"2013-02-01T16:00:26","date_gmt":"2013-02-01T15:00:26","guid":{"rendered":"http:\/\/www.ehl-i-lezzetiz.biz\/?p=1704"},"modified":"2017-01-02T21:07:17","modified_gmt":"2017-01-02T20:07:17","slug":"denaturierung","status":"publish","type":"post","link":"https:\/\/gurme.news\/?p=1704","title":{"rendered":"[:de]Denaturierung[:tr]Denat\u00fcrasyon[:]"},"content":{"rendered":"<p>[:de]Denaturierung<\/p>\n<p>Spiegelei &#8211; Das Protein (Eiwei\u00df) erf\u00e4hrt durch Zuf\u00fchrung von Energie in Form von Temperaturerh\u00f6hung (Braten) eine Denaturierung (Gerinnung).<\/p>\n<p>Denaturierung bezeichnet eine strukturelle Ver\u00e4nderung von Biomolek\u00fclen, wie zum Beispiel bei Proteinen (Eiwei\u00dfe) oder der Desoxyribonukleins\u00e4ure (DNS), die in den meisten F\u00e4llen mit einem Verlust der biologischen Funktion dieser Molek\u00fcle verbunden ist. Eine Denaturierung kann entweder auf physikalische oder auf chemische Einfl\u00fcsse zur\u00fcckzuf\u00fchren sein. Bei der Denaturierung bleibt die urspr\u00fcngliche Prim\u00e4rstruktur unver\u00e4ndert.[:tr]Denat\u00fcrasyon<\/p>\n<p>Yumurtan\u0131n pi\u015firilmesi denat\u00fcrasyona bir \u00f6rnektir.<\/p>\n<p>Denat\u00fcrasyon, protein yap\u0131l\u0131 molek\u00fcllerin, n\u00fckleik asitlerin ve enzimlerin \u0131s\u0131, \u0131\u015f\u0131k, radyasyon gibi nedenlerle yap\u0131s\u0131nda meydana gelen bozulmalard\u0131r. Bu olay sonucunda enzimler de\u011fi\u015fim ge\u00e7irir. Bu olay geri d\u00f6n\u00fc\u015fs\u00fcz olarak tan\u0131mlanmaktad\u0131r. Yumurtan\u0131n sahanda pi\u015firilmesi sonucunda yumurtan\u0131n \u0131s\u0131 etkisiyle kat\u0131la\u015fmas\u0131 ve beyaza d\u00f6nmesi denat\u00fcrasyona bir \u00f6rnektir.[:]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[:de]Denaturierung Spiegelei &#8211; Das Protein (Eiwei\u00df) erf\u00e4hrt durch Zuf\u00fchrung von Energie in Form von Temperaturerh\u00f6hung (Braten) eine Denaturierung (Gerinnung). Denaturierung bezeichnet eine strukturelle Ver\u00e4nderung von Biomolek\u00fclen, wie zum Beispiel bei [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1706,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[509,15],"tags":[127],"class_list":["post-1704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","category-lezzet-genelkultur","tag-garstufen-bei-fleisch"],"_links":{"self":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1704"}],"version-history":[{"count":4,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1704\/revisions"}],"predecessor-version":[{"id":5779,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1704\/revisions\/5779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/media\/1706"}],"wp:attachment":[{"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}