Protein denaturation in eggs Egg protein denaturation is a predictable structural transition chefs exploit for coagulation, emulsification and texture setting. Native egg proteins—ovalbumin, ovotransferrin and others—have folded tertiary structures; heating or mechanical shear unfolds these proteins, exposing hydrophobic regions and reactive amino acids so they form new intermolecular bonds and a network that traps water.Denaturation is influenced by temperature ramp, salt, p