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160-185 oF (71-85 oC)

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Q: At what temperature do most proteins coagulate?
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Related questions

Why do eggs become hard on boiling?

Because the proteins that the egg contains coagulate due to the elevated temperature.


Does olive oil coagulate at low temperature?

Yes - if it is 100% olive oil it will coagulate at a low temperature.


What is acid coagulation?

Acid coagulation is using acid to coagulate proteins. For most proteins, adding acid will cause the proteins to denature and stick to each other. This happens when making cottage cheese.


What are the effects of boiling Protein?

On boiling, most of the proteins coagulate at temperatures above 70°C. An example is the boiled egg.


You should first wash equipment with cold water because?

warm water causes proteins in organic materials to coagulate and stick.


How does coagulation of casein proteins take place using Rennet or Acid?

Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.


Optimum temperature of proteins?

The optimum temperature for proteins can vary depending on the specific protein. However, in general, most proteins have an optimum temperature around 37 degrees Celsius, which is body temperature for humans. At this temperature, proteins usually exhibit their highest level of activity and stability.


What is coagulate radio and how is functioning?

What is coagulate? What is it used for?


Sentence using coagulate?

Egg whites coagulate when they are cooked.


How does heat affect eggs?

Heat denatures the proteins in eggs, causing them to change from a liquid to a solid state. This is why eggs go from liquid to solid when cooked. Overcooking eggs can make them tough and rubbery due to the proteins continuing to coagulate.


What does rennin change milk into?

its all to do with the milk proteins, caseins. the rennin makes them coagulate. you probbably never got any of that, im doing a planning task and its hard.


What effect does boiling have on enzyme digestion?

Many proteins coagulate at temperatures above 70°C (A boiled egg is an obvious example).