when chicken egg whites( which are chiefly composed of proteins) are heated they harden although we cannot reverse this process, we can dissolve the hardened egg white if we heat it in a solution containing a strong detergent ( eg sodium dodecly sulfate) and a reducing agent such as B- mercaptoethanol.
B) why are both a detergent and a reducing agent required to re-dissolve the hardboiled egg white?
is that over-boiling introduce the side-chain oxydization in side the peptide chain, e.g. forming -s-s- bonding. SDS and BME denatures the protein the again and ready to dissolve it
when chicken egg whites( which are chiefly composed of proteins) are heated they harden although we...