A Comparative Study on Protein Denaturation by Heat and pH Using Egg Albumin

This study investigates the effects of heat and pH on the denaturation of egg albumin protein. Protein denaturation, the process where proteins lose their native structure and functionality, is influenced by various environmental factors including temperature and acidity/basicity. Using egg albumin as a model protein, this research systematically compares the structural and functional changes induced by thermal treatment and varying pH conditions. Through qualitative and quantitative analyses, the study aims to deepen understanding of protein stability and denaturation mechanisms, which have important implications in food science, biochemistry, and industrial applications. The findings provide insights into optimizing conditions for protein preservation and processing.