Proteins [Quick best answer]
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Proteins [Quick best answer]

[From: ] [author: ] [Date: 11-06-22] [Hit: ]
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Gelatin and egg whites are proteins that "set". That is, you cook em up and then they get hard (gelatin you have to wait for it to cool).

What are some other proteins that "set"?

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Keratin is another that get stiff on cooling after heating.
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