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Ovalbumin

Ovalbumin is the main protein in an egg white. When you cook an egg, its shape changes and it turns from clear to white.

Fun fact

Heat makes ovalbumin chains tangle into a solid net. That is what setting means.

Words to know

protein
fold

NGSS alignment

MS-LS1-7Food, energy, and growth

Structure

Rendered in FoldLens Junior from AlphaFold Database entry P01012. See the underlying prediction at alphafold.ebi.ac.uk/entry/P01012.

About this surface

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