This, for instance, is why egg white changes colour and texture when cooked: bonds in the albumen in the white break and reform, changing its physical properties.

举例来说，这就是蛋白在加热的时候转变颜色与质感的原因：蛋白中的化学键断开又重新形成，改变了它的物理特性。

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This, for instance, is why egg white changes colour and texture when cooked: bonds in the albumen in the white break and reform, changing its physical properties.

以在煮鸡蛋的时候蛋清的颜色质地发生变化的原因为例：蛋清中的白蛋白的化学键断开并重新形成，改变了它的物理属性。

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