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Question
(a) What changes occur in the nature of egg proteins on boiling?
(b) Name the type of bonding which stabilizes α-helix structure in proteins.
(a) What changes occur in the nature of egg proteins on boiling?
(b) Name the type of bonding which stabilizes α-helix structure in proteins.
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Solution
A-1) Boiling of egg described as uncoiling and then recoiling of protein. In truth, however, a number of complex processes are taking place:
- As a result of denaturation, individual proteins lose their organized spatial structure, without any bonds being broken between the various amino acid components;
- Through aggregation, various proteins gather together, with the resulting aggregates being maintained through hydrogen bonds, disulfide bridges, and an assortment of ionic and hydrophobic interactions;
- Coagulation leads to random clustering of proteins that have already succumbed to denaturing.
A-2) Hydrogen bonds stablizes the α-helix structure of protein.
A-1) Boiling of egg described as uncoiling and then recoiling of protein. In truth, however, a number of complex processes are taking place:
- As a result of denaturation, individual proteins lose their organized spatial structure, without any bonds being broken between the various amino acid components;
- Through aggregation, various proteins gather together, with the resulting aggregates being maintained through hydrogen bonds, disulfide bridges, and an assortment of ionic and hydrophobic interactions;
- Coagulation leads to random clustering of proteins that have already succumbed to denaturing.
A-2) Hydrogen bonds stablizes the α-helix structure of protein.
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