Answer:
Heat breaks the bond and denatures the protein.
Explanation:
Protein are made up of the polymers of amino acids. The amino acids are linked together by the peptide bond for the formation of the protein molecule.
Denaturation means the treatment of the proteins at high pH, heat and other conditions that causes the loss of biological activity of the protein. The cooking of the egg at high temperature breaks the protein bonds and distort the protein structure. This causes the denaturation of the protein present in the egg and makes the protein white and hard.
