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21 October, 12:40

Egg whites are primarily composed of the protein albumin. one familiar example of the denaturing of proteins is the difference between the albumin structure in a raw egg versus a cooked egg. using what you know about the levels of structure in proteins, propose an explanation of changes in albumin (and other proteins) that occur during cooking

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  1. 21 October, 12:50
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    Answer: Egg proteins change when we heat, beat, or mix them with other ingredients. Proteins are made of long chains of amino acids; in an egg white these are globular proteins which means that the long protein molecule is twisted, folded and curled up into a spherical shape. To keep the protein in that shape there is a variety of weak chemical bonds which keep the protein curled up tight as it drifts placidly in the water that surrounds it.
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