It is well known that boiling and egg is a chemical process which is thought to be irreversible. The proteins in the egg whites are denatured by the heat, aggregate and reform in a different conformation, this is what causes the change in colour from clear (lysozyme) to white.
Scientists from the University of California have found a way to reverse this chemical change. This techniques involves using urea and a high powered vortex fluid device to gently separate the proteins. The method, (for which a patent is being applied for) of unfolding and refolding proteins could have very large biotechnological impacts, mainly by reducing the costs and time taken.
Many areas of science use recombinant proteins, usually expressed in E. coli or S. cerevisea. However, if very large proteins are expressed this can lead to misfolding or aggregation of the required protein into inclusion bodies. To rectify this take a lot of time and effort, often invloving numerous and complicated steps. This new technique could have great effects, particularly in the manufacture of food products, such as, cheese, and also medical implications, such as a reduction in price of cancer treatment. It is also being used to increase protein yield both small and large scale, therefore imporving time efficiency and overall cost, therefore, this new technique has wide ranging implications that could allow for the devlopment of new protein product, previously though to be inefficient.
Here is a link to the original article:
Wiley Online
and to the (more accessible) news articles:
UCI News News Week
