Hey everyone - I hope someone here hear can answer this 2 part question for me :-)
1) How does the gluten protein survive high heat surfaces such as the grill?
From what i understand, a protein's activity is based on their structural conformation and most proteins have a narrow range of temperature in which they can maintain their structural integrity before they unravel or denature. A denatured protein loses it's original function.
For example, if I took biologically hazardous Protein A and transformed it into Protein Z through some method of denaturation, protein Z should be harmless.
Here goes Question 2:
MSG: Mono Sodium Glutamate, in terms of chemistry, is the basic form of the amino acid Glutamic Acid. It's also connected to a multitude of neurodegenerative diseases.
When we ingest food, our stomach pumps out concentrated hydrochloric acid which is an extremely strong acid. Theoretically the MSG should be converted back to it's glutamic acid form under these conditions. So I guess my question is:
2) Is it MSG or glutamic acid the culprit?