Which structure of protein remains intact after coagulation of egg white on boiling? [2024]
Primary
Tertiary
Secondary
Quaternary
(A)
During denaturation secondary and tertiary structures are destroyed but primary structure remains intact. For example: (a) the coagulation of egg white on boiling (b) curdling of milk which is caused due to the formation of lactic acid by the bacteria present in milk.
Type of amino acids obtained by hydrolysis of proteins is: [2024]
(D)
Proteins are polymers of amino acids.
Coagulation of egg, on heating is because of: [2024]
Biological property of protein remains unchanged
Denaturation of protein occurs
Breaking of the peptide linkage in the primary structure of protein occurs
The secondary structure of protein remains unchanged
(B)
The coagulation of egg white on boiling is an example of denaturation of protein. When a protein in its native form is subjected to physical change like change in temperature or chemical change like change in pH, the hydrogen bonds are disturbed. Due to this, globules unfold and helix get uncoiled and protein loses its biological activity. This is called denaturation of protein. During denaturation secondary and tertiary structures are destroyed but primary structure remains intact.
