protein in tissue have thick structure that don't get damaged.when you seperate protein from it's enviroment(i mean inner cell) and do expriment in vitro you should provide component like cell for it(salt concentration,pH...)to keep it for  time periode.now if you heat it,you denature it's structure(thermophile proteins have durable half-life)i think protein have half life,you get damaged theme in long periode in high temprature in tissue.

Hi Anna

Please find some of our publication on soy, BSA and Ovalbumin.

Hi Anna, I'm not sure what you are looking for, but here a bunch of paper describing changes in tert. protein structures when cooked.

http://scholar.google.com/scholar?q=%22cooking%22+%22tertiary+structure%22&btnG=&hl=en&as_sdt=1%2C21&as_vis=1

Bon appetit!

In general, proteins will unfold at a certain temperature when they are heated. If the protein is "well folded" (has a distinct tertiary structure), this usually happens all at once in a narrow temperature range known as the melting temperature, although some proteins lose structure in distinct stages. In any case, the end result is a loss of the native tertiary and secondary structure, although many proteins show signs of residual non-native structure once heated past the melting temperature (for example helices where turns were previously present).

Note that cooking and heating an isolated protein are not necessarily the same thing. Cooking takes place in the presence of sugars, other proteins, and lipids and at temperatures beyond what is needed to merely unfold the protein. The result is that there are many chemical reactions such as the Maillard reaction that introduce post-translational modifications in proteins. 

Thanks you guys...will let you know if I find something in the articles that you directed me to. anna