When applied to proteins, denature means to unfold the protein so it
loses it's three dimensional structure, which renders it unable to do
it's job. Denatured proteins do not refold properly. Denaturing takes
place when proteins are over heated (this is why human milk should not
be microwaved or boiled) or handled roughly (egg whites make stiff peaks
when beaten as a result of the albumin denaturing).
I have never heard of freezing denaturing human milk proteins.
--
Catherine Watson Genna, IBCLC New York City mailto:[log in to unmask]
***********************************************
The LACTNET mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software together with L-Soft's LSMTP(TM)
mailer for lightning fast mail delivery. For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html