egg whites ia a protein called albumin wen it is heated itturns white why does the protein stay white?

Question

and not return to its origianl form

Answer 1

It is white because the albumin becomes denatured when it is heated

Answer 2

Egg white is a very good example of albumin....Albumin is very sensitive to extreme heath, and changes to white, because the colloids inside the protein, precipitate.. and thus, it goes into a white gellatinous appearance...the irreversible changes of a protein with temperature, acidity, alkalinity, etc, is called "denaturation", and never goes back to the original transparent mucoid aspect, because the floculation of colloids, and the loss of tertiary and quaternary structures of the proteind (any) is by definition, irreversible..

Answer 3

Protein is very sensitive to heat and pH. Chained protein is even more sensitive to heat. When you heat egg white (any protein for that matter), you break the chain. When you break the chain, new bonds form. So even after you cool it down, you can't go back to it's original state. Heating and cooling water is a physical reaction, i.e. changing the states of water. Heating and cooling protein, however, is a chemical reaction which involves forming new bonds etc.

Answer 4

Albumin thermal denaturation causes protein precipitation and light scattering from microscopic refractive index discontinuities thereby created (e.g., insoluble clear and colorless vegetable oil dispersed in clear and colorless dilute vinegar to make mayonnaise). Thermal denaturation is an irreversible chemical change.

Answer 5

As the protein structure gets into an energetically more stable structure it can go backwards.

Answer 6

The reverse reaction is thermodynamically infeasible.