Protein: acid denaturation
How can you “cook” fish without heating it?
Protein: coagulation
Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
Protein: Effects of ageing on eggs experiments
How does ageing effect the scientific properties of an egg?
Protein: foam formation
A foam forms when small bubbles of gas are trapped in a solid or liquid.
Protein: gluten formation
Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.
Protein: Stability of Egg White Foams Experiment
What can you add to egg white to make a more stable foam?
Raising agents: biological (fermentation)
How can fungus blow up a balloon?