does anybody know the answer to this question?? need it badly.Why does heat cause egg yolk to coagulate??

Answer 1

Just to set the record straight...

Proteins have a certain structure in order to be functional. They are polypetide chains of amino acids and we say that they "fold" (that means they assume a structure) such that hydrophobic residues are confined/hidden in the core of the protein.

Heat increases the kinetic energy of the atoms which helps breaking the interactions that hold the structure together (like hydrogen bonds, charge group interactions etc) BUT NOT the covalent bonds. Proteins are not broken down or degraded. The structure unfolds (opens up), hydrophobic residues are exposed and the unfolded or denaturated protein molecules interact with each other especially through these regions that are normally buried into their core and aggregate.

So what you are observing with the egg yolk is because the proteins denature and aggregate.

Answer 2

The heat causes the protein in the egg to break apart. Hence the egg yolk becomes stiff therefore it coagulates. It is true to the egg white as well. The protiens causes the egg yolk to to be soft.

With high temperature, you basically destroy the protein. thus the egg yolk is no longer soft but it coagulates together.

When you beat the egg, it becomes stiff, it is the same logic. Because you break the proteins apart.

Answer 3

The heat from cooking the egg will cause the protein structure to bind together, or "coagulate". The longer you cook it, the harder the yolk will get; hence the term, hard boiled egg.

Answer 4

due to excessive heating the protein chain present in the yolk break down and intermingle with each other to give an unorganized structure which causes the yolk to coagulate.

Answer 5

heat causes changes in the protein structure

Answer 6

due to exosmosis solvent from egg yolk flows out contracting it