Which structure of protein remains intact after coagulation of egg white on boiling?
- Quaternary
- Primary
- Secondary
- Tertiary
Answer
(2) Primary
Solution
Boiling denatures the albumin of egg white: the H-bonds and other weak forces that hold the 2°, 3° and 4° structures break and the protein uncoils.
∵ peptide bonds are not hydrolysed, the amino-acid sequence (primary structure) stays intact.
Answer: (2)