Why does egg protein solidify when boiled?

To better understand the trotein component in eggs as well as why when boiling eggs, the protein in eggs is frozen, please read the article below!

1. Protein in eggs

In a large chicken egg contains about 7 grams of protein, specifically: The amount of protein in egg white is 4 grams and the amount of protein in egg yolk is 3 grams.

One raw yolk from a standard large chicken egg provides the following: 55 calories - 2.70g protein - 4.51g fat - 184 milligrams (mg) cholesterol - 0.61 g carbohydrate - 0.10 g sugar - 0 g of fiber.

The protein in egg whites contains all nine essential amino acids.

Most of the protein is in egg whites, but low in calories. In fact, egg whites make up about 67% of the total protein in eggs. The protein in egg whites contains all nine essential amino acids in the amounts the body needs to function at its best.

Protein can help curb your appetite. So eating egg whites can make you feel fuller for longer. However, you still get enough protein content you need, especially if you are in the process of losing weight.

However, compared to eggs, egg whites have fewer other nutrients. Whole eggs contain a variety of vitamins and minerals, added protein, and some healthy fats. Furthermore, despite its high cholesterol content, there was no link between egg intake and heart disease risk.

2. The reason why when you boil an egg, the egg's protein solidifies

When eggs are boiled, the protein of the eggs is solidified because egg whites are mostly composed of proteins. The phenomenon of eggs being changed after boiling is called protein coagulation. Proteins have the characteristics that when exposed to high temperatures, they will be denatured, coagulate, change the original structure, and become more solid. That's why when you boil an egg, the egg's protein solidifies.

Normally, proteins have a characteristic 3-dimensional configuration. When subjected to heat, the protein loses its three-dimensional structure and becomes stretched. When in this state, their hydrophobic ends are exposed, exposed to the foreign environment. Therefore, immediately following the hydrophobic interaction, the hydrophobic ends come back together, the hydrophilic ends turn outward, thus causing the protein to coagulate.

The phenomenon of eggs being changed after boiling is called protein coagulation.

3. Do cooked eggs affect protein quality?

The amount of protein in chicken eggs contains all 9 essential amino acids in the right ratio. However, the amount of protein the body actually gets seems to depend on how the eggs are prepared.

Eating raw eggs gives you only a small amount of protein. Several studies have evaluated the amount of protein absorbed from cooked eggs compared to raw eggs and found that participants were able to absorb up to 90% of the protein in cooked eggs and only 50% of the protein from eggs. raw eggs.

Another study found that healthy people who ate cooked eggs were able to absorb 94% of their protein intake, while only about 74% of protein from raw eggs.

This suggests that cooked eggs will make the protein easier to digest and more accessible to your body. In addition, eating raw eggs also has potential health risks such as bacterial infection or food poisoning.