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Scientists Determine New Way To Untangle Proteins By Unboiling an Egg
An anonymous reader sends word of this biotech breakthrough. "Univ. of California, Irvine (UC Irvine) and Australian chemists have figured out how to unboil egg whites—an innovation that could dramatically reduce costs for cancer treatments, food production and other segments of the $160 billion global biotechnology industry, according to findings published in ChemBioChem. 'Yes, we have invented a way to unboil a hen egg,' said Gregory Weiss, UCI professor of chemistry and molecular biology & biochemistry. 'In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 min at 90 C and return a key protein in the egg to working order.'"
That's pretty cool.
Imagine, a seasoning which turned your tough steak back from being shoe leather. :-P
Un-boiling an egg, the mind boggles.
I wonder what wacky applications chefs will come up with for this one. I can see some of the molecular gastronomy folks doing some odd things.
Lost at C:>. Found at C.
Is their lab at the bottom of death valley or are they using a pressure cooker?
Every time C vs F comes up, the C fans invariably point to C being vastly superior mainly because 100 C is water's boiling point.