From UC Irvine: “Chemists find a way to unboil eggs”

Science Springs

UC Irvine bloc

UC Irvine

January 23, 2015
Janet Wilson, UC Irvine

1

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 today in the journal 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 minutes at 90 degrees Celsius and return a key protein in the egg to working order.”

Like many researchers, he has struggled to efficiently produce or recycle valuable molecular proteins that have a wide range of applications but which frequently “misfold” into structurally incorrect shapes when they…

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2 Responses to From UC Irvine: “Chemists find a way to unboil eggs”

  1. Thanks for the re-blog.

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