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Protein Coagulation - EGGS

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by

Eunbit Jamie Cho

on 16 October 2011

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Transcript of Protein Coagulation - EGGS

Protein Coagulation 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 Eunbit Cho
Sharon Corres
Stephanie Matos What is it? to change from a fluid into a thickened mass; curdle; congeal: acid heat agitation 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). 140-180F structure -> determines behavior --> behavior change 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) Why eggs? the most versatile & a great example of protein coagulation 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. Traditional vs. Contemporary Methods Questions?
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