Protein: Coagulation

Coagulation is when the protein in food sets.  This occurs when protein is heated.  Heated protein foods will coagulate in different ways.

Meat & poultry:

  • Meat proteins shrink as they coagulate.
  • Heating meat proteins in a liquid will change the structure of the muscle fibres.


  • Proteins will shrink as they coagulate.


  • Egg white becomes solid at 60ºC.
  • Egg yolk becomes solid and will eventually become dry as it coagulates at 70ºC.
  • Syneresis results in over-coagulation of egg protein.


  • Protein in wheat is called gluten.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s