effect of temp on albumen egg

• • Egg white is mainly the protein albumin​


  this is often seen when an egg is fried or poached
• what is the protein called in the centre of albumen


  hydrophobic amino acids in albumin are at the centre of the molecule in its normal state, so albumin is soluble​
• • Heating causes the hydrophobic amino acids to appear at the edges, where they cause the protein to become insoluble​