Question:
protein get denatured and lost its secondary and teritiary stuctures .eg, the egg yolk get coagulated due to the presence of a protein albumin..how this process takes place in acidic and basic medium??? is ther any change in the ph of yolk while boiling?
Answer:
In an acidic or a basic medium, due to the drastic pH changes than the physiological conditions, proteins tends to unfold as the hydrogen bonds and salt bridges gets disrupted in its structure. This is the way the proteins get denatured and loses their structure.
There is change in pH due to the medium, either acidic or basic, not due to boiling.
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