What is the difference between denatured and coagulated proteins

On the other hand, protein denaturation is a reversible process, and the denatured proteins undergo renaturation with the removal of the external influence, which causes denaturation. Coagulation is the process of changing the structure of proteins due to the influence of external factors, including heat, acids, alcohols, and other agents. The two main steps of coagulation are denaturation and precipitation. As discussed above, denaturation results in the change in the native structure of proteins.

After that, these denatured proteins undergo precipitation. Here, when the proteins undergo denaturation around their isoelectric point, a visible protein precipitate occurs. In contrast, when protein denaturation occurs in an acidic or alkaline solution, no visible change occurs. But, when the solution comes into its isoelectric point, the denatured proteins undergo precipitation. Moreover, precipitation can occur in the form of flocculation in which fine particulates occur in the form of clumps together form a floc.

Flocculation is a reversible process. Therefore, the proteins that undergo flocculation can be readily redissolved. Denaturation refers to the process of modifying the molecular structure of a protein while coagulation refers to the change in the structure of a protein by the action of heat, mechanical action or acids.

Denaturation is the first step of coagulation while the two steps of coagulation are denaturation and precipitation. The two functional properties of protein we looked at during this practical was denaturation and coagulation.

It is a permanent change in the structure of proteins. The functional property of protein, denaturation is useful in food preparation for example whisking eggs which is a component of many food products, the marinating a piece of meat where the acid tenderises the meat before cooking, making sour cream and yoghurt.

Applying heat for a long period of time will cause the protein structure to create a network and trap liquid which will form a gel. Coagulation is used in food preparation most commonly for cooking eggs, some examples include; raw eggs being cooked eg boiled or scrambled as part of a dish, making a quiche with coagulated eggs, meringue denaturation for beating the eggs, coagulation for cooking the egg product , pretty much any egg product being cooked.

Also cooking meats like chicken, and the process of making cheese. The physical changes that occurred throughout the making of the custard tart is the mixing ingredients together for both the pastry and the custard. The rolling out of the dough to make a smooth thin pastry and pricking the bottom of the pastry to allow steam to escape. The main sources of protein found in the custard was the egg and the milk.

Both the egg and the milk are globular proteins. Globular proteins are strands of proteins that are twisted into a rounded, compact shape. The type of globular found in the eggs, or more specifically the egg whites is albumin. The main type of globular protein found in the milk is alpha lacto globulin and beta lacto globulin. In the making of the custard, then process of denaturation and coagulation occurred. When denaturation is occurring the bonds holding the helix shape are broken and unravel.

When coagulation is occurring the unravelled protein strands begin to re-join with other strands forming a solid mass. Egg was the food mainly responsible for this. For this change to occur several factors were present for this to occur. Some factors include temperature, acidity, agitation and sugar. Heat causes proteins to denature or unravel. Coagulation is the action by which molecules convert into semi-solid or solid state from a liquid state.

With respect to blood, blood coagulation is the process of converting blood into blood clots gel-like state. Therefore, various types of factors affect the blood coagulation especially clotting factors such as fibrinogen , prothrombin, tissue factor, etc. However, in water treatment, coagulation refers to the process of forming aggregations from small molecules due to the addition of polymers such as alum sulfate etc. Once the coagulation occurs, it is easy to separate molecules from the liquid component.

It will enhance the filtration and removal of the unwanted particle from water. Denaturation changes the native properties of a molecule.

On the contrary, coagulation brings molecules from a liquid state to a semi-solid or solid state separating from the solvent. This is the main difference between denaturation and coagulation. Furthermore, on the application side, denaturation is important in killing bacteria and other pathogenic microorganisms, and coagulation is important in water purification and blood clotting. Denaturants cause denaturation while coagulants cause coagulation. Denaturation is the process of modifying the structure of a molecule from its native structure.