What biological process transforms raw, transparent lobster protein into white meat?
Answer
Denature and coagulate
The physical change observed when cooking lobster meat is fundamentally a biochemical reaction involving its constituent proteins. In its raw state, these proteins maintain a structure that allows light to pass through easily, leading to a transparent appearance. When subjected to sufficient heat, the proteins undergo denaturation, meaning their complex folded structures begin to unwind. Immediately following this unfolding, coagulation occurs, where these unfolded protein chains link together, forming a dense, three-dimensional network. This new, stable structure effectively traps and scatters light, which is perceived by the eye as the solid, opaque white color characteristic of perfectly cooked shellfish.
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