Denaturation (biochemistry) - Wikipedia

Activation energies for the rate constants were calculated usingthe Arrhenius relationship; showsEa to be 8.7 kcal/mole for the denaturation step and 14.4kcal/mole for the aggregation step (Dwek and Navon, 1972, estimatedEa for the denaturation of egg albumen to beapproximately 24 kcal/mole). In addition, a Zc value of41.7°C was calculated by plotting the ln of the heating timerequired to reach a certain force value vs the heatingtemperatures.

The white of the egg is also known as albumen

Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg
Photo provided by
Flickr

Quantitative Analysis of Gelation in Egg Protein Systems

When liquid egg white is heated at 58°C for 5, 15, 30, and 60min, the optical density decreases as the pH increases from 6.0 to10.0 (Seideman at al., 1963); this agrees with analogous work usingdilute albumin solutions. Egg white containing 50% sucrose requiresa higher temperature for coagulation, which is also pHdependent.

How to Extract Hyaluronic Acid from Egg? | Beeren4u's Blog

Donovan, J.W., Mapes, C.J., Davis, J.G., andGaribaldi, J.A. 1975. A differential scanning calorimetric study ofthe stability of egg white to heat denaturation. J. Sci. Food Agric.26: 73.

An egg white before the denaturation of the albumin protein causes the transucent substance to change in color and viscosity.
Photo provided by
Flickr