The chemists began with egg whites that had been boiled for 20 minutes at 194 degrees Fahrenheit, and, in a matter of minutes, "return a key protein in the egg to working order," according to Gregory Weiss, UCI professor of chemistry and molecular biology & biochemistry.
The clear protein in egg whites is called lysozyme. To re-create lysozyme once it's been boiled, Weiss and his colleagues started by adding a urea substance that chews away at the whites, liquefying the solid material, according to a news release. The second half of the process occurs at the molecular level, where protein bits are still balled up into unusable masses. Stated simply, the scientists use a high-powered machine at this level to force the protein bits back into untangled, proper form.
Using this process to create cancer antibodies could potentially make cancer treatments more affordable.
