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8. Egg whites are primarily composed of the protein albumin. One familiar example of the denaturing of proteins is the difference between the albumin structure in a raw egg versus a cooked egg. Using what you know about the levels of structure in proteins, propose an explanation of changes in albumin (and other proteins) that occur during cooking.



Answer :

GinnyAnswer

Final answer:

Proteins like albumin undergo denaturation during cooking due to heat, affecting their structure based on their primary sequence.


Explanation:

During cooking, albumin and other proteins undergo denaturation, leading to changes in their structure. The primary structure of proteins, which is the sequence of amino acids, plays a crucial role in determining the secondary and tertiary structures. When heat is applied during cooking, the proteins unravel, disrupting the hydrogen bonds that maintain their shape and leading to a change in the protein's conformation.


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