Egg White (Albumen): Contains ovalbumin, conalbumin (ovotransferrin), and ovomucoid. Conalbumin begins denaturation at $57^\circ\text{C}$, and egg white coagulates into an opaque white gel at $62^\circ\text{C} - 65^\circ\text{C}$.
Egg Yolk: Contains lipovitellin, livetin, and phosvitin. Yolk proteins begin thickening at $65^\circ\text{C}$ and undergo firm coagulation at $65^\circ\text{C} - 70^\circ\text{C}$.
nalysis:
(62 °C and 65 °C): Correct coagulation temperatures.
Correct option: (2) 62 °C and 65 °C
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report Mismatchत्रुटि बताएं