2. What happens to the proteins in floating Island desert? 🇫🇷

Protein denaturation is a process in which the natural properties of proteins are changed under the influence of physical and chemical agents. It can be elevated temperature, radiation, mechanical factors, salts of heavy metals or strong acids and bases. Mechanical denaturation of proteins often occurs during food preparation. For example, when making cheese or yogurt, cooking eggs, but also while making delicacies such as the famous French delicacy known as floating island. The first step in preparing this delicacy is to separate the whites from the yolks. Egg whites, which are one of the most well-known sources of protein, should be beaten with a mixer so that the proteins are denatured. Beat it so tightly that the contents do not move when the container in which we beat it is turned upside down. This means that hydrogen and other non-covalent interactions, have been broken in the egg white protein and covalent bonds are not. The protein chain opens, and the primary structure of the protein remains unchanged. So well-beaten egg whites are cooked in boiling milk, until they rise, and then put on a plate and covered with yellow cream, cooked from well-beaten egg yolks with sugar, flour and hot milk.

What happens to the proteins in floating Island desert? (lesson plan)