Category: Protein chemistry

Over 90% of protein oxidation occurs on specific amino acid residues, fundamentally altering protein structure and function. Understanding which amino acids can undergo oxidation is vital for investigating cellular damage, aging, and the mechanisms underlying various diseases. This process affects not only individual proteins but can also play a crucial role in overall cellular signaling and metabolic health.

Demand for natural ingredients has increased the use of hydrolyzed wheat protein, according to a 2025 analysis by Market Research Intellect. These proteins are derived from wheat protein molecules and designed to be more effective in various applications.

Although egg white appears to dissolve easily in water, scientific observation reveals that it does not form a true, homogeneous solution. Instead, egg albumin disperses to create a stable colloidal mixture, a characteristic that is fundamental to its behavior in cooking and other applications.

The clear, viscous liquid of raw egg white transforms into an opaque, solid mass upon heating, a classic example of protein denaturation. This dramatic change occurs because several specific proteins in the egg whites, most notably ovalbumin and ovotransferrin, unravel and aggregate under heat.