What is the process called when proteins change from a liquid state to a solid state?

The process whereby proteins change from a liquid state to a solid state is known as coagulation. This occurs when the proteins in a liquid, such as an egg or milk, are subjected to heat or an acidic environment. As a result, the proteins unfold and form new bonds with each other, leading to the formation of a solid structure. This can be observed, for example, when cooking eggs, where the proteins in the egg whites and yolks coagulate, transforming the liquid into a firmer texture.

Denaturation also involves a change in the structure of proteins but refers specifically to the alteration of their three-dimensional shape due to environmental factors like heat or pH, without necessarily resulting in a solid state. Hydrolysis is a chemical process that breaks down proteins into smaller peptides or amino acids by adding water, and fermentation is a metabolic process that converts sugars to acids, gases, or alcohol with the help of microorganisms, which does not relate to the solidification of proteins. Therefore, coagulation is the accurate term for the transformation of proteins from liquid to solid.