Egg proteins

Egg proteins are molecules in egg white and yolk that unfold and interact under heat, forming networks that change an egg from liquid to solid.

Protein denaturation: Protein denaturation is the loss of a protein’s native three-dimensional structure without breaking its peptide backbone. Heat unfolds egg proteins, exposing regions that can interact with one another.
Protein structure: Protein structure describes the amino-acid sequence and the resulting three-dimensional organization of a protein. An egg protein’s structure determines how it unfolds and associates when heated.
Egg white: Egg white is the mostly aqueous, protein-rich portion of an egg surrounding the yolk. Its proteins form gels and stabilize foams in many cooked foods.
Protein coagulation: Protein coagulation is the formation of a gel or solid mass as proteins aggregate or cross-link. Coagulation names the visible setting process, while denaturation describes structural change within proteins.
Protein aggregation: Protein aggregation is the clustering of proteins through interactions that can produce soluble assemblies or insoluble networks. Unfolded egg proteins cluster into the network that sets during cooking.
Amino acid: An amino acid is an organic molecule that serves as a building block of proteins. Egg proteins are chains of amino acids whose side groups shape their interactions.
Egg foam: Egg foam is a structure of air bubbles stabilized by proteins in whipped egg white. Unfolded egg-white proteins coat air bubbles and help keep them from merging.
Protein hydrolysis: Protein hydrolysis is the cleavage of peptide bonds by water, often aided by enzymes or acids. Unlike heat setting, hydrolysis breaks protein chains rather than linking unfolded molecules into a network.
Disulfide bond: A disulfide bond is a covalent link between the sulfur atoms of two cysteine residues. Disulfide links can help stabilize networks formed by heated egg-white proteins.
Ovalbumin: Ovalbumin is the most abundant protein in chicken egg white and a member of the serpin protein family. This abundant egg-white protein is a major contributor to heat-set structure.

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