Dear Kiran:

The native state of a protein is its properly folded and/or assembled form, which is operative and functional. Be a protein in the native state helps water. The water is removed during denaturation. Into eggs plenty of water. Omelet contains little water. Protein denaturation process will decrease the water holding capacity in food. But food (mixture) may be different...

thank you very much for your kind answer Yuri sir..my concern is denaturation of protein how it ill effect to bound water content in food..as per your answer it reduse the bound water also are what

Normaly the denaturation by heat will reduce the water capacity. If you do renaturation after ammonium sulfate precipitation, then the water capacity is the same.   

THANK YOU VERY MUCH Peter Howgate, Napa Siwarungson AND Saadi Gharib-Bibalan FOR YOUR ANSWERS

Its depend on the method of denaturation such as heat, chemicals, pH etc. The only way to denaturation by heat which reduces water capacity. The other way to denaturation is not reduce wster so much.

Dear Kiran,

Pasteurization of milk not only achieve destruction of pathogenic and spoilage microbes, it also denatures the whey  fraction in milk. Denaturated whey protein has increased water holding capacity and it enhances desired texture in cultured dairy products like yoghurt, curd, etc.