Most commonly heating a solution of proteins causes the form

Most commonly, heating a solution of proteins causes the formation of large aggregates, while heating a solution of glycogen to the same temperature doesn\'t cause the formation of aggregates. What is the best explanation for this difference?

Solution

Proteins are made up of amino acids. These amino acids are linked together with peptide bonds forming primary structure. This primary structure is further forms secondary, tertiary structure and quaternary structure. These structures are stabilized by disulfide bonds and electrostatic interaction. In native state, these proteins are soluble in aqueous conditions, but at very high temperatures the bonds which stabilizes the native state of proteins get distorted or broken,disturbing the native structure of the proteins. These distorted proteins are no more soluble in nature and get precipitated after heating.

While glycogen is made up of glucose units connected by glycosidic bonds. Thes bonds are very strong and are not affected by heat alone. They can be disrupted chemically only, by the action of strong acids only.