Characteristics of an egg protein

      

Characteristics of an egg protein

  

Answers


Faith
i. They coagulate when heated. Ovalbumin coagulates at 60oC while protein in yolk coagulated at 70oC. They are easy digestible
ii. They shrink when heated too quickly
iii. When overcooked it become tough thus indigestible

Titany answered the question on April 25, 2022 at 11:27


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