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  • Genato - BSP2G123 - EXERCISE 6 - PROTEIN DENATURATION

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    CHARLES RONALD GENATO
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    The document summarizes an experiment on protein denaturation using egg whites treated with different reagents. When egg whites were exposed to hot water, muriatic acid, and alcohol, they formed precipitates, indicating the protein structures were denatured. The conclusion is that all reagents broke bonds in the protein albumin, unfolding it at the quaternary, tertiary, and secondary levels and destroying its structure.

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    Genato_BSP2G123_EXERCISE 6 - PROTEIN DENATURATION

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    The document summarizes an experiment on protein denaturation using egg whites treated with different reagents. When egg whites were exposed to hot water, muriatic acid, and alcohol, they formed precipitates, indicating the protein structures were denatured. The conclusion is that all reagents broke bonds in the protein albumin, unfolding it at the quaternary, tertiary, and secondary levels and destroying its structure.

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    24 views1 page

    Genato - BSP2G123 - EXERCISE 6 - PROTEIN DENATURATION

    Uploaded by

    CHARLES RONALD GENATO
    The document summarizes an experiment on protein denaturation using egg whites treated with different reagents. When egg whites were exposed to hot water, muriatic acid, and alcohol, they formed precipitates, indicating the protein structures were denatured. The conclusion is that all reagents broke bonds in the protein albumin, unfolding it at the quaternary, tertiary, and secondary levels and destroying its structure.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Name: Genato, Charles Ronald K.

    Date: 05/11/2021
    Campus: Manila Year & Section: BSP2F

    EXERCISE NO. 6
    PROTEIN DENATURATION

    Results:

    CONTROL HOT WATER

    Tiny Bubbles formed and cloudy white


    Egg white consistency remains to be
    precipitate appeared to float in the egg
    clear, slimy, faint light yellow color
    white fluid

    MURIATIC ACID ALCOHOL

    Milky white precipitate is formed Cloudy white precipate is formed

    Conclusion:
    We can see from the experiment that all reagents when added with egg white that has
    protein albumin, exhibit the process of protein denaturation. We observed the unfolding
    protein due to bonds being broken because of quarternary, teritiary and secondary levels
    of structure of protein is destroyed. With alcohol, hydrogen bonds were broken. Meanwhile
    ionic bonds are broken when egg white is added to muriatic acid. When placing egg white
    in boiling water, the high temperature break chains of amino acids held together by peptide
    bonds.

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