Coagulation

Coagulation is the clumping of proteins into a firmer structure, often triggered by heat, acidity, or other changes that disrupt their interactions.

Protein aggregation: Protein aggregation is the association of multiple protein molecules into larger assemblies. Aggregation brings denatured proteins together to form coagulated networks.
Egg cooking: Egg cooking is the application of heat to change the structure and texture of egg components. Heating egg proteins coagulates them into the firm textures of cooked eggs.
Flocculation: Flocculation is the aggregation of small particles into loose, often reversible clusters. Unlike protein coagulation into a firm structure, flocculation commonly describes loose particle clusters.
Protein: A protein is a molecule made of one or more chains of amino acids folded into specific structures. Coagulation changes how protein molecules are arranged and associated.
Casein: Casein is the major family of phosphoproteins in mammalian milk. Acid or rennet coagulates casein into the curds used in many cheeses.
Hydrophobic effect: The hydrophobic effect is the tendency of nonpolar substances to associate in water. Unfolding exposes nonpolar protein regions that can associate during coagulation.
Cheesemaking: Cheesemaking is the process of converting milk into cheese by separating curds from whey and processing the curds. Coagulation turns milk proteins into curds that can be separated and made into cheese.
Precipitation: Precipitation is the formation of an insoluble solid from a solution. Coagulation can produce an insoluble mass, but precipitation names the phase-separation outcome more broadly.
Amino acid: An amino acid is an organic molecule containing amino and carboxyl groups; amino acids are protein building blocks. Amino-acid side chains help determine how proteins respond to heat and acidity.
Ovalbumin: Ovalbumin is the principal protein in egg white. Heating ovalbumin contributes to the opaque, firm texture of cooked egg white.

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