FOOD TECHNOLOGY

Detailed explanation-1: -These rearranged proteins then bond with each other, creating a network that holds the air bubbles in the whipped egg whites in place. If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren’t able to return to their former state.

Detailed explanation-2: -The whisking process stretches out and unravels the proteins and they end up lining up because the hydrophilic ends are attracted to water in the egg white and the hydrophobic ends are repelled and attracted to the air in the pockets. Eventually the protein coating of the air pockets link together, making a foam.

Detailed explanation-3: -Denaturation is what happens when heat is applied to the eggs. Chemically, this is the process by which the chains of amino acids are changed from their original (or native) state. The heat coming from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape.

Detailed explanation-4: -When beaten, the protein structure of the egg white breaks down, and over time, those unfolded proteins will rearrange into a new, expanded form. Whipped egg whites can increase in size up to 8 times larger than its original volume, and this foaming ability makes it an all-star aerator in baked goods.