Question

. Complete a traditional or web search for information on denaturation and coagulation of microbial proteins and discuss in 3-5 paragraphs. Cite sources.

Answer 1

DENATURATION AND COAGULATION OF MICROBIAL PROTEIN:

Denaturation and coagulation of protein are often referred to as twins of food science,because almost they occure togather.Denaturation is the permanent alterations of protein structures by heat,acid or agitation.It breaks the chemical bonds and that hold the amino acid together.Coagulation is the setting of protein when heat or acid will be added to it.It traps liquid inside the solid.

Physical changes that occur during coagulation and denaturation:There will be many changes occurring during this process.eg ,The meat changes from red to brown when it goes through coagulation.After coagulation if the aroma of the meat is mixed with other ingredients like garlic and onion it would smell instead of raw.If the meat is mixed with garlic ,oyster,sauce, it is as a part of denaturation.The changes in the appearance of the beef during denaturation and coagulation mostly related to changes in colour,and shape will be change when it slice also depending upon cooking time the texture will be different.The safety of the meat also changes after coagulation, because there are many bacteria present in raw meat but cooking will kill them so meat would be much safer to consume.The physical changes in vegetables are they get sofer and easier to digest,because they have only little protein.

In the case of protein it have many functions in our body,in other hand protein perform different roles in our foods,by adding certain functional qualities to them.Protein provide food with structure and texture.eg,when cake is baked ,the protein are denatured (physical changes) Protein function I'd dependant on their shape, denatured proteins are will not function longer.During cooking the heat will cause to vibration of protein,this will destroy the bonds holding proteins in their complex shape.The unraveled protein stands ,then stick togather.

So there is many differences will occure for different foods while cooking due to denaturation and coagulation.