The coagulation of protein in flour, egg white and skim milk is what I'm really wondering about..
2006-09-11 00:33:58 · 5 answers · asked by haru1290 2 in Science & Mathematics ➔ Biology
Firstly, a protein has to be denatured. Denaturing is when the biological activity of the protein is destroyed or altered, usually through heat or a change in pH.
When the protein denatures, the unfolded chains form randomly looped structures which come in close contact. The chains become entangled and bond with each other via sulfide chains, so lumps of protein are formed.
Two examples I know of is 1. Cooking an egg, the ovalbumin protein in the egg white is denatured, and coagulates to form the white solid.
2. Adding lemon juice to milk (skim/whole any) which alters the pH and alters the casein protein in milk, which also denatures and coagulates into spongy white lumps.
Hope that helps you (I learnt this in chemistry this year).
2006-09-11 01:05:17 · answer #1 · answered by Xaws 2 · 2⤊ 0⤋
Protein Coagulation
2016-11-09 21:42:29 · answer #2 · answered by moyle 4 · 0⤊ 0⤋
protein coagulation occurs when the protein denatures. Like in the egg white, it is at first(in liquid-like state) in a form of colloidal suspension. Upon heating, the proteins denatures and the globular proteins form a sheet like structure. Also, when you drink milk, the acidity in your stomach cause the the proteins to denature and cause coagulation. When milk is left in the open, bacteria land on it and act on the milk and thus produce acidic substance. The acidic substance causes the denaturing of the protein and thus coagulation.
2006-09-11 01:02:23 · answer #3 · answered by shakkill 2 · 1⤊ 1⤋
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Its the scientific description for cheese making. Milk is the mixture of water, ions, and lipids (fats) many types of proteins. Rennin is a protein found in stomach, that cuts proteins. Cut pieces of proteins start to turn inside out and clump together, and become large watery clumps that stick together, with fats (from cream) mixed in. In the cheese factory, the clumps are collected and drained, pressed and salted, and dried to make cheese. Milk that starts with Full cream will make the cheese creamy, and Milk that starts with less cream (skim) has less cream in the cheese. Lite is not defined here.
2016-04-05 01:30:24 · answer #4 · answered by Anonymous · 0⤊ 0⤋
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2006-09-11 01:08:58 · answer #5 · answered by miri 1 · 0⤊ 4⤋