Food Science

Proteins Denaturation and Coagulation Lab Report

16/03/15
Nonny, Tanarut Lerdsuwanrut
Boss, Watcharapong Chaiyapong
Byrd, Apiwat Puttansri
Marco, Punyarat Kaensaree
Peteeee, Yanin Budhijalananda
Introduction:
Proteins is one of the substance that body needs in daily life. It contain
Hydrogen, Carbon, Oxygen, and Nitrogen which are needed in your body. It help
your body for growth and repair. It also act as the substance to create an enzyme
for your body. In term of Denaturation, it means protein had unfolded from the
regular shape that they can function to a long plain of polypeptide. This connected
to a term of Coagulation because after the protein unfolded it stick together and
cause the reaction called coagulation. In this experiment, we separate the
experiment into 3 experiments. First, Precipitate the casein from milk, this
experiment we record the amount of one type of protein in milk called casein.
Second, Coagulation the proteins in soymilk, in this experiment we use soymilk to
do the experiment which we need to separate soy protein out of the soymilk and
record the amount of protein. Third, Determine the effect of heating on proteins
(meats), in this experiment we compare two type of meat which is cooked meat
and raw meat to see the differences properties (e.g. size, colour, texture).
Hypothesis:
Experiment 1- If we heat and drop the acid into the milk, caseins will denatured,
and coagulated.
Experiment 2- If we heat and drop salt into the soymilk, it will turn into curds.

Experiment 3- If we heat the meat, the colour and the stretch of the meat will much
more lesser.
Purpose:
For experiment 1 - to find amount of casein in milk by precipitate
For experiment 2 - to find amount of curds in soy milk by coagulate
For experiment 3 - to find a different properties between raw meat and cooked
meat by denature( in this case we boiled)
Material:milk
vinegar
soymilk
milk
magnesium sulfate
beaker
hot plate
Stirring rod
Balance
Gloves
Lab Coat Goggles
2 pieces of raw meat

Procedure:
Experiment 1: Precipitate Casein From Milk with an Acid (Vineger)
1. Weigh the empty beaker and record the weight.
2. Weight and record the weight of 120 mL of milk in the beaker. Find the
weight of the milk only.
3. Place the beaker with milk on a hot plate. Heat to 21 C. Remove the
beaker.
4. Add 11 mL of vinegar to the warm milk and stir for 2 minutes. Allow to
sit for 5 minutes. The casein will precipitate into heavy white curds.
5. Obtain a piece of cloth and cover the top and sides of a beaker. Pour the
curdled milk into the beaker, collecting the curds (casein) in the cloth and
allow the vinegar and whey to drain off into the bottom of the beaker.
6. Gather up the cloth with the casein and rinse in cool water by dipping into
another beaker containing water.
7. Squeeze the casein until almost dry, then spread out the cheesecloth to let
the casein dry for 5 minutes.
8. Weigh the precipitate (without the cloth). Record your results
Experiment 2: Coagulation of Protein from Soy Milk Using a Salt (Magnesium
Sulfate)
1. Weigh the empty beaker and record the weight. Weigh and record the
weight of 120 mL of soymilk in the beaker. Record the weight of the
soymilk only in your data table.
2. Place the beaker with the soymilk on a hot plate. Bring the soy milk to a
boil and turn off the heat.
3. Add 1.6 grams of magnesium sulfate to the hot soymilk and stir.

4. Wait until the curds are floating in an almost clear liquid.

5. Obtain a piece of cloth and cover the top of a beaker. Pour the soy curds
and liquid into the beaker, collecting the curds in the cloth and allowing the
liquid to drain into the bottom of a beaker.
6. Gather up the cloth and squeeze out as much water as possible. Spread out
the cloth and allow the curds to dry for 5 minutes.
7. Weigh the curds (without the cloth). Record your results.
Experiment 3: Determining the Effect of Heating Proteins by Comparing Raw
Versus Cooked Meat
1. Obtain 2 pieces of raw meat
2. Put one into a beaker of boiling water on a hot plate.
3. After the meat is cooked, take it out and let it cool down.
4. Penetrate both pieces of meat with a force sensor until the tip is dipped
into the labelled level. Do this 3 times.
5. Record your results.
Analyzing Result:
1. Describe the difference in textures between the raw chicken muscle and the
cooked chicken muscle.
Ans: The textures of the raw chicken muscle and the cooked chicken muscle
are so different when we compare it together. Raw chicken meat is elastic and
stretchy. However, when we push our finger on raw chicken meat it is very easy
for our finger to get though the raw meat because it is soft. For the cooked chicken
muscle, it texture looks harder than before it cooked. The colour of the chicken

changed from pink brown to white. Cooked meat also did not have a function of
elastic and stretchy but it is harder for our finger to get through the cooked meat.
2. Compare the weights of the curds from the milk with that from the soymilk.
Explain why you think there is a difference.
Ans: based on our results the soy milk curds are more friability but milk
curds are more bound than soy milk one. Also the color of the soy milk are yellow
and the color of the milk curds are white. Its difference because the two types of
milks have difference main ingredient one is soy protein and another one is casein.
3. What percent casein from milk was your group able to collect? How about soy
protein from soy milk? Which group in your class had the highest percentage?
Ans: Our group were able to collected 20.39% of casein from milk. For the
soy milk, we able to get 26.16% protein from milk. Among our class, our group
has the highest percentages of casein from milk but another group has the highest
percentages of protein from soy milk.

4. Describe the process of denaturation and coagulation of proteins.

Ans: First we put beaker with milk on the hot plate and remove the beaker,
And add 111 ml of vinegar in order to warm up.Then we stir and wait for it.
5. Research why adding vinegar to milk denatures the casein proteins. Describe the
pH change that takes place.
Ans: Milk contains many molecules of a protein called casein. When milk is
heated and combined with an acid, such as vinegar, the casein molecules unfold
and reorganize into a long chain Each casein molecule is a monomer and the chain
of casein monomers is a polymer. The polymer can be scooped up and molded,
6. Coagulation of blood takes place in the human body. Link your knowledge of
coenzymes from Biology class to this process. Research which coenzymes are
needed in order for blood to coagulate, and briefly explain how it works.

Ans: There are many coenzymes that takes place in coagulation of blood but
there are two main types of coenzymes that are used to coagulation the blood. First,
coenzyme Q10 or CoQ10 is the first coenzyme that use to coagulate the blood. It is
the vitamin substance that can be found in our body including, heart, liver, kidney
and ,pancreas. This coenzyme is mostly found in meats and seafood.
( http://www.nlm.nih.gov/medlineplus/druginfo/natural/938.html )
Another type of coenzyme is vitamin K. All of the vitamins are count as
coenzyme. Vitamin K can be found in all kinds of green vegetables and it plays a
major role in blood clotting. Vitamin K also important for your body because they
healing and synthesis of osteocalcin which is for bone mineralization.
( http://www.nlm.nih.gov/medlineplus/druginfo/natural/983.html )

Conclusion
In this experiment, we learned about Denaturation and Coagulation of
protein by doing three different experiment. First, we took out casein protein from
milk by using acid (vinegar) to observe how much protein are there in a milk that
we consume every day. Next, we took out the protein from soy milk by doing the
similar experiment as the first one but the only thing we change is using
Magnesium Sulfate instead of Acid (Vinegar). As the result, Soy milk have 24.85
g. of protein but milk have only 21.73 g. of protein so, soy milk have more protein
than milk. Last, we compare the denature of protein between raw and cooked
chicken meat. The raw meat appeared to be stretchy and elastic but the cooked
meat seem to be hard and unstretched.