Egg white and egg yolk began to coagulate at the temperature of... | Agrigyan

Q.57

Livestock Production Management- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Egg white and egg yolk began to coagulate at the temperature of and respectively.

52 °C and 55 °C 62 °C and 65 °C Correct 72°C and 75 °C 82°C and 85 °C

Thermal Denaturation of Egg Proteins:
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

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