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Payal Singh 6 years, 10 months ago
The egg white is about 12 percent protein and the egg yolk itself is about 16 percent protein. This means that any alteration to the structure of these proteins will, in turn, significantly alter the structure of the entire egg.
Denaturation is what happens when heat is applied to the eggs. Chemically, this is the process by which the chains of amino acids are changed from their original (or native) state.
The heat coming from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape.
In the case of hard-boiled eggs, the proteins clump together and solidify, causing the egg white and yolk to harden.
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