Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
Protein Coagulation
Eunbit Cho
Sharon Corres
Stephanie Matos
to change from a fluid into a thickened mass; curdle; congeal:
Denaturation:
the undoing of their natural structure by chemical or physical means. It is not a change in composition, only a change in structure (McGee 808).
heat
it involves breaking the bonds that maintain the molecule's shape.
molecules are more extended in length -> more likely to bump into each other -> side groups are more exposed due to denaturation -> form bonds & denatured proteins begin to bond with each other or "coagulate" -> development of a continuous network of proteins, with water held in the pockets between protein strands
Thickness/density developed -> flavor/texture change: delicate & flavorful (i.e., barely set custard, perfectly cooked piece of fish)
structure -> determines behavior --> behavior change
When you cook a protein for too long it becomes tough, chewy and shrinks in size. Like chicken, fish, steak, or any kind of meat because of the protein coagulation.
Why eggs? the most versatile & a great example of protein coagulation
Traditional vs. Contemporary Methods
Questions?
Syneresis:
The contraction of a gel accompanied by the exudation of liquid. When water escapes due to high heat makes it the proteins tough.
Eunbit Cho
Sharon Corres
Stephanie Matos
acid
agitation
140-180F