Local Acidification to Promote Coagulation

Local acidification as a strategy to promote coagulation refers to the deliberate reduction of pH in a localized environment to induce or accelerate the aggregation and gelation of proteins or particles. This process is not mediated by a specific molecular receptor but rather exploits the physicochemical properties of proteins and colloids that become destabilized and aggregate under acidic conditions. Examples include cheese making where lactic acid lowers pH to coagulate casein, and rubber processing where acidification causes latex particles to aggregate. In blood, carefully controlled local acidification may be harnessed for pro-coagulant effects.

Other names

Acid-induced coagulationpH-dependent aggregationAcid-set gelation

Reduction of local pH induces protein/particle aggregation via charge neutralization, leading to gel formation or coagulation.