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Egg whites stiffen when they are whipped. the change that occurs in the protein is called . denaturation. b. translocation. c. transcription. d. deamination.
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Proteins are huge molecules that need to acquire an accurate three – dimensional structure to perform their function.
In water, these molecules retain their hydrophilic parts outside and the hydrophobic part inside.
There are a number of treatments such as temperature or pH changes that induce changes in the three-dimensional structure of the protein. This process is called DENATURATION. The protein loses its original native structure and properties.
When denaturation occurs the protein tends to combine with other denatured proteins through the areas that recover water, coagulating.