Question

question 25
1 pts
proteins can uncoil and lose their shape during processing and cooking. an example is when the white of an egg changes from the clear liquid form to the white firm form during cooking. what is this process called?
transamination
denaturation
deamination

Explanation:

Denaturation is when proteins lose their structure. Cooking an egg is a common example of protein denaturation as the egg - white proteins change from a liquid to a solid state. Transamination is related to amino - acid metabolism and deamination is the removal of an amino group, neither of which describe the egg - white change.

Answer:

B. Denaturation