Coagulation of egg, on heating is because of :
- Denaturation of protein occurs
- The secondary structure of protein remains unchanged
- Breaking of the peptide linkage in the primary structure of protein occurs
- Biological property of protein remains unchanged
The Correct Option is A
Solution and Explanation
Coagulation of an egg upon heating is due to the denaturation of protein. Denaturation involves: - The disruption of the secondary, tertiary, and quaternary structures of the protein. - The breaking of weak bonds, such as hydrogen bonds and hydrophobic interactions, while leaving the primary structure (peptide bonds) intact.
Key Explanation: - Denaturation alters the protein’s native conformation, leading to coagulation (solidification). - The biological properties of the protein are lost due to denaturation.
Incorrect Options: (2) The secondary structure of the protein does not remain unchanged; it is disrupted during denaturation.
(3) The peptide bonds in the primary structure are not broken during coagulation.
(4) The biological properties of the protein do not remain unchanged; they are lost due to denaturation.
Final Answer: (1)
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