Basics of Biology

Enzymes—and Proteins—at Work

What happens to the proteins present in an egg when it is cooked?

The “white” of an egg is rich in the protein albumin. When subjected to high heat, the bonds that form the three-dimensional structure of albumin are irreversibly changed. This causes the clear, jellylike consistency of the egg to become firm and white in a process known as protein denaturation.


This is a web preview of the "The Handy Biology Answer Book" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App