When protein-rich gelatinous egg white is heated, it turns to solid white due to:
Show answer & explanation
Correct answer: C
Explanation
The correct answer is Option 3 i.e. Protein Denaturation.
When protein-rich gelatinous egg white is heated, the proteins lose their natural structure (denature) and unfold. These unfolded proteins then form new bonds with one another, creating a firm, solid, and opaque structure. This is why transparent egg white turns into solid white on cooking. It is not due to gluten formation (found in wheat), fermentation (microbial action), or emulsification (mixing of liquids), but purely a result of protein denaturation by heat.