Final answer:
Egg whites, primarily composed of albumin, form right-handed α-helices due to specific hydrogen bonding within the protein. These structures are part of the protein's natural three-dimensional arrangement and are crucial for its function.
Step-by-step explanation:
Protein structures, such as the albumin in egg whites, exhibit specific folding patterns, which include the formation of α-helices. These helices are typically right-handed spirals, as a result of the hydrogen bonding pattern within the polypeptide chain. The process of frying an egg causes denaturation, where the clear, liquid egg white turns opaque due to the coagulation of denatured albumin. However, a sequence of amino acids can naturally adopt its three-dimensional shape under proper conditions, which is essential for the protein's biological activity. The majority of α-helices found in proteins are right-handed due to the natural twist that occurs during the formation of hydrogen bonds, and this twist provides a structure that can potentially support cell culture in a biomedical context.