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.

Fish:

  • Proteins will shrink as they coagulate.

Eggs:

  • 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.

Wheat:

  • Protein in wheat is called gluten.

 

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