1. During the preparation of scrambled eggs, the heat-induced denaturation of ovalbumin results in a loss of its native biological conformation. Which of the following levels of protein organization remains fundamentally intact throughout this process?
(A) Primary structure
(B) Secondary structure
(C) Tertiary structure
(D) Quaternary structure
(E) All levels are equally disrupted by thermal agitation.
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統計: 尚無統計資料
統計: 尚無統計資料