Egg whites are a phenomenal source of the antibacterial enzyme lysozyme. I was wondering if eggs are cooked, will they retain there lysozyme count? And will cooked lysozyme retain its antibacterial properties?
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$\begingroup$ Hi and welcome (apologies if this comment seems unwelcoming.) This site strongly recommends evidence of prior research attempting to answer your question (e.g. a quote and a link). Proteins are all still there on cooking, but most proteins are denatured with sufficient heat. Did you google search Is egg lysosome denatured by cooking? (Most - not all - denatured proteins don't function.) If so, what is confusing about what you found? A quote and a link is helpful to getting an accurate answer. Thanks! $\endgroup$– anongoodnurseCommented Jun 12 at 4:54
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amount depends on how you cooked it (i.e., at what heat). hard boiled eggs vs. scrambled @ medium/low heat
i presume a tiny amount of lysozyme would be present (someone probably found a quantitative answer in a research experiment, i don't know) but the egg would predominantly denature the enzyme, causing it to not be active anymore
