Question

WHY COAGULATION OF PROTEIN OCCURS ON EGG​

Answer 1

Answer:

When the egg is raw, it has a liquid texture and the molecules are bound together. As soon as heat is applied to the egg, the molecules gain energy. When the temperature reaches 60°C, the weaker bonds between the amino-acid strings break. This is denaturation, causing the proteins to unfold and form a long chain of amino-acids. It allows the proteins to link with other protein molecules therefore forming new and stronger bonds. As these bonds form, the water surrounding each protein of the raw egg is forced out, making the egg firmer.

Explanation:

Answer 2

The egg has a liquid texture and the molecules are linked together when it is raw. The molecules gain energy as soon as heat is given to the egg. The weaker links between the amino-acid sequences break when the temperature hits 60°C. Denaturation is the process through which proteins unfold and create a lengthy chain of amino acids. It enables proteins to establish new and stronger connections by linking with other protein molecules. The water surrounding each protein in the uncooked egg is driven out when these bonds form, making the egg harder.