Biomolecules and Polymers

Question

Coagulation of egg, on heating is because of :

Accepted Answer

Option A. The coagulation of an egg on heating is because of Option A: Denaturation of protein occurs. When an egg is heated, the proteins in the egg (primarily albumins) undergo denaturation. This process involves the structural alteration of the protein molecules without breaking the peptide bonds that hold the amino acid sequences together. Denaturation causes the proteins to unfold and then aggregate into a new, solid structure, which is what you observe as the egg white and yolk changing from liquid to solid. This change is principally caused by the disruption of non-covalent bonds in the protein, such as hydrogen bonds, ionic bonds, and hydrophobic interactions.

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