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3 answers

No, the enzyme that digest protein are proteases and the one that digest the yolk which is fat is lipase, wether it is cooked or not, it is still fat and proteins.

2006-11-17 21:00:19 · answer #1 · answered by Mike 4 · 0 0

egg white is made of protein; protein is digested by proteases.

egg yolks are mostly fatty material & water; fats are dispersed by lipases.

I don't know what the difference, if any, would be in the raw vs. cooked scenario

;-)

2006-11-17 13:09:11 · answer #2 · answered by WikiJo 6 · 0 0

the enzyme that dissolves egg, which is mostly protein is in the stomach and is hydrochloric acid and pepsinogen.

2006-11-18 07:31:10 · answer #3 · answered by Lizard 2 · 0 0

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