Ask Question
5 August, 02:38

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

+1
Answers (1)
  1. 5 August, 03:10
    0
    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.
Know the Answer?
Not Sure About the Answer?
Get an answer to your question ✅ “Egg whites are primarily composed of the protein albumin. one familiar example of the denaturing of proteins is the difference between the ...” in 📙 Biology if there is no answer or all answers are wrong, use a search bar and try to find the answer among similar questions.
Search for Other Answers