A team of scientists has been using DESY's X-ray source PETRA III to analyze the structural changes that take place in an egg when you cook it. The work reveals how the proteins in the white of a chicken egg unfold and cross-link with each other to form a solid structure when heated. Their innovative method can be of interest to the food industry as well as to the broad field of research surrounding protein analysis. The cooperation of two groups, headed by Professor Frank Schreiber from the University of Tübingen and Professor Christian Gutt from the University of Siegen, with scientists at DESY and European XFEL reports the research in two articles in the journal Physical Review Letters.
from General Physics News - Science News, Physics News, Physics, Material Sciences, Science https://ift.tt/3fv84qS
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