Scientists Developed New Technique to Unboil Eggs by Untangling Proteins

January 26, 2015 7:52 AM

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Scientists have now found a unique way of untangling the proteins of boiled egg whites, in order to unboil them. For long the boiling of egg was considered to be an irreversible chemical change but the scientists of the University of California Irvine have changed this notion by developing a technique of refolding the proteins into their original structure, which converts cooked eggs into their liquid form. The finding could significantly benefit the biotechnology industry. The new finding has been published in the ChemBioChem journal.

Gregory Weiss, a biochemistry professor at UCI, confirmed “Yes, we have invented a way to unboil a hen egg. In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return a key protein...

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