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。

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.

youdao

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。

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.

youdao