Denaturation and coagulation

Hi, I'm teaching yr 12 Foid Studies for the first time next year. The students need to be able identify changes in chemical and/or physical properties that occ…

Food R&D Emeritus reply
Denaturation can be caused by either mechanical shear( agitation), heat, acid, high salt concentration, and liquids like alcohol. Coagulation happens after denaturation, Coagulati…
Sahaja Nagiah reply
Can use milk and vinegar reaction as an example
Julie reply
Thank you both for replying. I appreciate it. Can I extend the question to ask whether meat always undergoes both denaturation and coagulation everytime that it is cooked. So sorr…
Vecdika reply
Denaturation is for heat sensitive protein Like lactoglobulin and lactoalbumin in milk .they are settling with heated to 90 C approx. Coagulation is for another protein with enzim…
Food R&D Emeritus reply
[quote "Jpep, post:4, topic:8155, full:true"] Thank you both for replying. I appreciate it. Can I extend the question to ask whether meat always undergoes both denaturation and co…
Vecdika reply
Yes, you can see danaturated protein on the surface of boiling water in which meat is heated. Another name of this proses scalding of meat in water. Every protein also the meat ha…
Food R&D Emeritus reply
@vecdika.. The OP is not technically advanced as we are ,that is why I kept technical jargon to the minimum. What you are doing is sowing confusion instead of clarification accord…
Sahaja Nagiah reply
I accept your point.