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.
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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.
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。
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。
Modification of a protein usually refers to physical, chemical, or enzymatic treatments changing its conformation and structure and consequently its physicochemical and functional properties.
蛋白质的改性指的是用物理、化学或酶法改变蛋白质的构象和结构，从而改变其理化性质。
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