Food science

• What roles do proteins have?

  Aerating (whisking egg whites), thickening (egg custard), binding (fishcakes), forming structures (gluten in bread) and gelling (lime jelly)
• What is coagulation?


  When egg white is cooked, it firms up as heat makes the proteins and unfold and form a stable network.
• What is denaturation?

  It’s when proteins unfold. It can happen due to heat, salts, pH, or mechanical action.