What is the substance that responsiple for coagulating albumin?
Is there a particular context? As mentioned heat will coagulate albumin. This is because the natural alignment of amino acids, the folding of the protein is disrupted and buried amino acids that might otherwise interact with each other are exposed to the liquid around them. Under these conditions a protein has a change in its solubility, its ability to be dissolved in a liquid, water usually. It interacts with other disrupted proteins around it, and forms an insoluble mass, it coagulates. from Columbia Encyclopedia: coagulation (kōăg’yūlā’shən) , the collecting into a mass of minute particles of a solid dispersed throughout a liquid (a sol), usually followed by the precipitation or separation of the solid mass from the liquid. The casein in milk is coagulated (curdled) by the addition of acetic acid or citric acid. The albumin in egg white is coagulated by heating. The clotting of blood is another example of coagulation. Coagulation usually involves a chemical reaction. Lyophobic parti
