Respuesta :
When forming a semisolid gel such as gelatin,water molecule does the process of protein coagulation entrap.
The term "coagulation" refers to the modification of a protein's structure (from a liquid to a solid or a thicker liquid) caused by heat, mechanical force, or acids. In the process of creating cheese, enzymes can also produce protein coagulation.
Proteins like albumin and globulin can be detected in protein using a biochemical test called the heat coagulation test. It is a typical occurrence for proteins to coagulate in reaction to heat. Denaturation and agglutination or the separation of the denatured protein in a particular form are the two processes in which heat coagulation of proteins takes place. When coagulable proteins are heated to their isoelectric pH, a number of changes take place to the proteins. These changes include the dissociation of subunits or the quaternary structure, the uncoiling of the polypeptide chains, and eventually the matting together of uncoiling polypeptide chains.
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