This, for instance, is why egg white changes colour and texture when cooked: bonds in the albumen in the white break and reform, changing its physical properties.

举例来说，这就是蛋白在加热的时候转变颜色与质感的原因：蛋白中的化学键断开又重新形成，改变了它的物理特性。

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This, for instance, is why egg whites change colour and texture when cooked: as the albumen in the whites loses its structure, its physical appearance is transformed.

这就是为什么蛋清煮后发生颜色和质地的变化：当蛋清中的白蛋白失去其结构，其物理外貌也随之转变。

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Egg white: Also known as albumen, egg whites are very low in calories, little fat, no cholesterol, and are loaded with protein.

蛋清：也叫作蛋白，蛋白的卡路里含量很低，几乎不含脂肪，也不含胆固醇，含有蛋白质。

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