When eggs are heated, the transparent liquid portion around yolk turns solid and turbid white. This happens due to the thermal denaturation of
- A. fats
- B. proteins ✓
- C. ribose sugar
- D. carbohydrates
Correct Answer: B. proteins
Explanation
Egg white primarily consists of globular proteins (like ovalbumin) dissolved in water. Heating causes these proteins to undergo thermal denaturation, unfolding and coagulating into an opaque solid.
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