Pengaruh variasi pH terhadap laju koagulasi protein putih telur sebagai model denaturasi protein

Abstract

Proteins are important biomolecules that function as structural components, metabolic reaction catalysts, transport agents, and defense systems in living organisms. Protein structure is highly influenced by environmental conditions, including the degree of acidity (pH). Changes in pH can cause protein denaturation, which is the alteration of the secondary and tertiary structures of proteins without breaking peptide bonds in the primary structure. Protein denaturation is generally characterized by coagulation or protein clumping. This study aimed to determine the effect of pH variation on the coagulation rate of egg white protein as a model of protein denaturation. The research method was conducted by treating egg white samples with acidic, neutral, and alkaline pH conditions, followed by observation of physical changes and the time required for protein coagulation to occur. The results showed that pH variation affected the coagulation rate of egg white protein. Under acidic and alkaline conditions, proteins denatured more rapidly than under neutral conditions because changes in protein charge disrupted hydrogen bonds and ionic interactions within the protein structure. The more extreme the pH value, the faster the coagulation process occurred. Therefore, pH is an important factor affecting protein stability, structure, and physical properties.