Abstract
This study explores an interesting denaturing kinetics of fresh egg proteins following Arrhenius behavior. Fresh egg white-protein (2mg) was used in a sealed cell for scanning using calorimetric technique. Heating scans were performed from 10° C to 100° C at different heating ramp rates varying from 1 to 20° C/min. All environments were kept identical for all runs to compare parameters (temperature, enthalpy, heat energy). An endothermic peak was found on heating scan showing denaturing of protein.
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