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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?

What is it?

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

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