Egg Coagulation
Coagulation happens to liquid foods that contain protein, this occurs because when the food is heated the globular polypeptide molecules changes shape. You will notice coagulation of a whole egg when the egg reaches about 60-70 degrees celsius. The more the egg is heated the faster the energy is sent to the molecules causing the protein to bond and change structure. If you boil an egg with a very high temperature this will cause the egg to coagulate to fast and cause the structure of the egg to be off. You may get a boiled egg with liquid yolk or you may get an over cooked egg with a change in the color.
Posted by Paymeplease on 9/2/2009
What others are suggesting
|
Coagulation is the change in state from a solution (ie having the characteristics of a liquid) to a gel (ie having the characteristics of a solid). This occurs in liquid foods which contain proteins because the shape ... this investigation tests the effects of different methods of cooking eggs to produce a savoury egg custard,
|
|
Coagulation of egg protein is the key process involved in making custards and batters. Aeration involves the creation of foams. Foams are created when gas is trapped in a mass. Whisking and whipping egg whites traps air bubbles in the liquid.
|
|
|
Click here to view details of this project [1] (View 3rd party site) [2] ... To determine the influence of heat on thermal coagulation of egg proteins. This will be accomplished by preparing custards with varied heating conditions and egg protein.
|
|
|
Nutrition Question: How Does Heat Affect The Coagulation Of Egg Proteins? Ok, you must know that coagulation of egg proteins is not only affected by heat but is caused by heat. Coagulation is simply ... Ok, you must know that coagulation of egg proteins is not only affected by heat but is caused by heat. Coagulation is simply...
|
|
|
Eggs as Thickeners: A sauce or custard can be thickened, called coagulation, by adding egg and heating, critical to many recipes. A large portion of the discussion of stirred and baked custard hinges on egg coagulation.
|
|
|
Eggs are primarily made up of protein, so in order to understand how to cook eggs properly, it helps to understand a little something about protein coagulation. The egg boasts all of the essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, trypto0phan and valine.
|
|
|
The yolk of a large egg yields about 250 kJ of energy. Egg yolks have a pH of about 6.0 which stays relatively constant as the egg ages as there is no CO2 loss. Coagulation occurs in the range 65° to 70°C.
|
|
|
Part of the egg ... Egg white ... To raise coagulation temperature...
|
|
THE HEAT COAGULATION OF EGG-ALBUMIN. This clearly indicates that tyrosine is not adsorbed on the coagulum since with increasing time of heating and ...
|
|
|
Coagulation of egg white of Nd:YAG and CO2 laser beams was filmed to illustrate the thermal effect of their radiation and the role of internal scattering caused by the increased structurization of the medium in its non-transparent phase, typical of practically all biological tissue. ... » View Full Text:
|
Can't find what you're looking for? Suggest a link.
Copyright © 2009, Dictionary.com, LLC. All rights reserved.
Related Topics for
Egg Coagulation
Definition of
- Egg
- -n.
This binocular preview is a sneak peek of the Web page behind this search result. If the image says "Site Home Page" we are showing you a preview of the website's home page because we still have to update our binocular system with the particular page from your search result. The text at the bottom of the preview gives you more details, such as:
- Whether the page requires plug-ins such as Flash
- Whether the page will "pop up" additional windows upon loading
- How much data you'll have to download to view the complete page
- How long it should take for you to download the full page, based on a 56 kb/s dial-up Internet connection
