Nafisa Begam News Today : Breaking News, Live Updates & Top Stories | Vimarsana
X-Ray Photon Correlation Spectroscopy Used to Study Structure of Proteins in Egg White
azooptics.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from azooptics.com Daily Mail and Mail on Sunday newspapers.
UNIVERSITY OF TÜBINGEN: Research team from DESY and the Universities of Tübingen and Siegen investigates network formation and protein dynamics
indiaeducationdiary.in - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from indiaeducationdiary.in Daily Mail and Mail on Sunday newspapers.
Watching an Egg Cook with X Rays
March 2, 2021•
Physics 14, s26
kkolosov/stock.adobe.com
×
When the white of an egg cooks, the protein molecules it contains unfold and link together, forming a network that turns the viscous goop into a solidified gel. Now, Nafisa Begam of the University of Tübingen, Germany, and colleagues have experimentally constructed a detailed picture of how the proteins form this structure [1]. Understanding how an egg white transforms in the presence of heat is of interest to the food industry because of the food’s many uses in cooking and baking as well as to researchers studying the behaviors of colloidal gels and proteins.