Depending on the desired outcome of a process, changes in conditions can be used to manipulate the physical properties of a protein. Precipitation is often used to remove proteins from other food
fractions like lipids, as changes in the physical properties of a protein can reduce its solubility leading to aggregation or precipitation or cause multimeric proteins to dissociate into monomers also
resulting in loss of function (Schultz and Liebman, 2002; Meade et al., 2005). Cooking proteins aids their digestion in the gastrointestinal tract as proteases (e.g. pepsin and trypsin), are able to cleave the random coil of a denatured protein more quickly and efficiently compared with the same protein in its native conformation (Herman et al., 2006).