BIOMOLECULES AND ENZYMES

Detailed explanation-1: -When it is heated the runny yolk and white (albumen – which is the major source of protein) turn solid. The proteins in the egg start to thicken, a process known as coagulation. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.

Detailed explanation-2: -Coagulation or gelation in eggs can be achieved by several different means, including heat (protein denaturation), mechanical (beating or chipping), sugar (raises the temperature for coagulation), acids (decrease temperature where coagulation is achieved), alkali (high alkali can induce gelling of egg white).

Detailed explanation-3: -Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. Coagulation often begins around 38°C (100°F), and the process is complete between 71°C and 82°C (160°F and 180°F).

Detailed explanation-4: -Examples of coagulated protein include egg whites that turn from clear to white when heated and bread dough that rises and forms into loaves when baked. Protein transforms into different degrees of doneness, depending on how much heat is transferred over time.

Detailed explanation-5: -In a raw egg, these proteins are curled and folded to form a compact ball. When you cook an egg, these proteins uncurl and form new bonds with one another. The longer you heat the proteins and the higher the temperature, the tighter the proteins will bond to each other.