立夏过后,鲜蛋易变质。如果在容器里铺些木屑、细沙、米糠等物,将蛋大头朝上竖放,就不易变坏。原来,鲜蛋的蛋白很浓稠,能有效地固定蛋黄的位置。随着热天的到来,蛋白质中的粘液素,在蛋白酶的作用下,渐渐变稀,失去了固定蛋黄的作用。由于蛋黄的比重比蛋白小,蛋黄就上浮,蛋黄靠近蛋壳,就 After the beginning of summer, fresh eggs perishable. If you shop some wood chips in the container, fine sand, rice bran and other things, the egg big head upright, it is not easy to get bad. It turned out that the egg protein is very thick, can effectively fix the location of the egg yolk. With the advent of hot weather, the mucin in the protein gradually fades under the action of protease and loses the effect of fixing the egg yolk. As the proportion of the smaller than the protein yolk, the yolk goes up, egg yolk near the shell, it