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why proteins coagulate when denatured

When proteins denature, they tend to bond together, or coagulate, and form solid clumps. An
example of this is a cooked egg white, which changes from a transparent fluid to an opaque solid. As
proteins coagulate, they lose some of their capacity to hold water, which is why protein-rich foods give off
moisture as they cook, even if they are steamed or poached.
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