On Food and Cooking

Protein Coagulation There are several
general consequences of denaturation that
follow for most food proteins. Because the
molecules have been extended in length,
they’re more likely to bump into each other.
And because their side groups are now
exposed and available for forming bonds,
denatured proteins begin to bond with each
other, or coagulate. This happens throughout
the food, and results in the development of a
continuous network of proteins, with water
held in the pockets between protein strands.
The food therefore develops a kind of
thickness or density that can be delicate and
delightful, as in a barely set custard or
perfectly cooked piece of fish. However, if
cooking or other denaturing conditions
continue, given the extreme physical or
chemical environment that caused the proteins
to denature in the first place, only the stronger
bonds can form and survive, which means that
the proteins bond together more and more