Syneresis (also spelled 'synæresis'

Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a liquid from a gel, as when lymph drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature changes. A household example of this is the counter intuitive expulsion of water from dry gelatin when the temperature increases. Syneresis has also been proposed as the mechanism of formation of the amorphous silicate composing the frustule of diatoms [1]

In the processing of dairy milk, for example during cheese making, syneresis is the formation of the curd due to the sudden removal of the hydrophilic macropeptides, which causes an imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enforced by calcium bonds which form as the water molecules in the micelles start to leave the structure. This process is usually referred to as the phase of coagulation and syneresis. The splitting of the bond between residues 105 and 106 in the κ-casein molecule is often called the primary phase of the rennet action, while the phase of coagulation and syneresis is referred to as the secondary phase.

In cooking, syneresis is the sudden release of moisture contained within protein molecules, usually caused by excessive heat, which over-hardens the protein shell. Moisture inside expands upon heating. The hard protein shell pops, expelling the moisture.

This process is what changes juicy rare steak to dry steak when well-done. It creates weeping in scrambled eggs, with dry protein curd swimming in released moisture. It causes emulsified sauces, such as hollandaise, to "break." It creates unsightly moisture pockets within baked custard dishes such as flan or crème brûlée.

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脱水收缩（也拼写的SYNæ电阻”或“缩水”），在化学，是从凝胶液提取或开除，当淋巴水渠从血凝块收缩。另一个例子是在酸奶乳清的脱水收缩的表面收藏。合音也可以观察到在溶胀聚合物稀释剂的用量超过极限溶解度随温度变化的。这一家的例子是反直觉的驱逐的水从干凝胶温度增加时。脱水收缩也被提出作为的无定形硅酸盐组成的硅藻[ 1 ]

在牛奶加工的硅藻细胞形成的机制，在奶酪制作实例，脱水收缩是由于亲水性的macropeptides突然去除花球的形成，从而导致分子间力的不平衡。债券之间的疏水位点开始发育，是由钙键形成的胶束水分子开始离开结构执行。这个过程通常称为絮凝和脱水收缩相。分裂的债券的残基105和106之间的κ-酪蛋白分子被称为酶作用的初级阶段，而凝固和脱水收缩的阶段被称为第二阶段。

烹饪，脱水收缩是包含在蛋白质分子中含的突然释放，通常由热引起的过度在蛋白质外壳变硬。水分在加热时膨胀。坚硬的蛋白质外壳破裂，排出的水分。

这个过程是什么样的变化，多汁的牛排牛排的时候好干。它创造了哭泣在炒鸡蛋，豆腐干蛋白释放水分游泳。它使乳化酱汁，如荷兰，“打破。“它产生难看的水分的口袋内烤蛋奶冻菜如果馅饼或Crè我BRûLé

E.