Coagulation of egg white on boiling is an example of denaturation of protein. Explain it in terms of structural changes.

<p>This is a Short Answer Type Questions as classified in NCERT Exemplar</p><p>When an egg is cooked, the soluble globular protein albumin transforms into an insoluble fibrous protein. Bioactivity is lost throughout the denaturation process.</p><p> (ii) Albumin protein's secondary and tertiary structures are destroyed, but the primary structure (which contains the -amino acid sequence) is unaffected.</p><p>Although egg white is a fluid Ans, when it is cooked, the proteins get denatured and solidify as a result of coagulation.</p>

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