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What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?
Wiki User
∙ 8y ago
This is from www.wordinfo.com: Gelatin is a protein product produced by partial hydrolysis of collagen extracted from skin, bones, cartilage, ligaments, etc. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water it forms a semi-solid colloidal gel. A colloid consists of microscopic particles suspended in some sort of liquid medium. The particles are between one nanometer and one micrometer in size and can be macromolecules (relating to large molecules including, proteins, nucleic acids and carbohydrates). Gelatine is a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue; such as, tendons, bones, ligaments, etc. Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order. This is fromwww.wordinfo.com: Gelatin is a protein product produced by partial hydrolysis of collagen extracted from skin, bones, cartilage, ligaments, etc. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water it forms a semi-solid colloidal gel. A colloid consists of microscopic particles suspended in some sort of liquid medium. The particles are between one nanometer and one micrometer in size and can be macromolecules (relating to large molecules including, proteins, nucleic acids and carbohydrates). Gelatine is a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue; such as, tendons, bones, ligaments, etc. Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.
Wiki User
∙ 8y ago
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Why does pineapple not work in gelatin?
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
Connective tissue in meat?
Connective tissue in meat is composed of collagen and elastin fibers that provide structure and support to muscles. When cooked for a long time at low temperatures, these fibers break down and turn into gelatin, resulting in a more tender texture in slow-cooked dishes like stews and braises. However, tough cuts of meat with more connective tissue can benefit from cooking methods like slow braising or pressure cooking to break down these tough fibers and make the meat tender.
Can gelatin be cooked in an oven?
No, because gelatin is meant to be hardened but then soft at the same time, so if you bake it, it would melt.
Why does fresh pineapple keep gelatin from gelling?
Pineapples contain an enzyme called bromelain. THis enzyme stops the Jello from jelling because it breaks dowm the strands of protein that form Jello. Cooking the pineapple denatures this enzyme therefore preventing it from stopping the Jello.
Does crabs have protein?
Crabs has protein. In every 100g of blue crab (canned, raw, or cooked), it has 18g protein. Highest protein number is with queen crab (cooked) with 24g protein per 100g.
What are the effects of fruits in the cooked gelatin?
Fruits in cooked gelatin add flavor, texture, and color to the dessert. They can also provide a refreshing contrast to the gelatin's texture and make the dessert more visually appealing.
What fruit will make jello spoil the fastest?
Pineapple, mango and papaya contain proteases, enzymes that break down protein, which will digest the gelatin and prevent it from setting. If you use canned fruit which has been partially cooked then the fruit will no longer have active enzymes in them though.
Why is there no fascia in cooked chicken?
There is still fascia in cooked chicken. The fascia is the connective tissue sheath that surrounds the muscles; there are several different layers of fascia, one for each level of organization in the muscle. However, you don't notice the fascia as much because the cooking process breaks down the intercellular connections, causing the meat to be more tender and easier to chew.
What Is the result if a stock is not cook long enough?
The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
Does steak have high protein?
yes, it is made entirely of protein and fat
What is the result if a stock is not cooked long enough?
The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
In British English what is the difference between jam and jelly?
Jam is whole fruit cooked in sugar until the flesh is soft. Jelly is fruit juice cooked with pectin or gelatin until it congeals.
