Researchers at the University of California, Irvine and Flinders University in Australia have successfully turned boiled eggs back into raw ones, CNBC reported on January 23. Researchers said that the technology could be applied to cancer treatment, food production and other biotechnology fields, which would greatly reduce the cost and time of related research and production.

        It is reported that the team used a variety of different protein materials in the experiment, trying to convert them into available proteins. It is well known that the egg white turns white when cooked. It is rich in protein. The protein chains in the process of cooking decompose and then recombine into a more compact and complex structure, so that the egg white changes from transparent mucus to white elastic solid.

       Researchers on the project have found a way to break down complex protein chains to restore them to their original structure: first, they liquefy the protein of cooked eggs with a chemical, and then use a swirling jet device to cut the tightly tangled protein molecular chains so that they can reconstruct them properly. According to the experimental report, the existing methods of deconstructing protein chains take several days, while their methods only take a few minutes.
Researchers are confident about the application prospects of the results. In an interview, Gregory Weiss, professor of chemistry and molecular biology and biochemistry at the University of California, Irvine, said: "Our research will not only save a lot of money, but also a lot of time, because time is money." He is particularly optimistic about the application of this technology in cancer treatment.

      At present, some existing cancer treatment methods need to produce antibodies in the laboratory to bind to proteins in cancer cells, so that they can be destroyed by the patient's immune system. This process is time-consuming and expensive. Professor Weiss said their findings could greatly improve the efficiency of antibody production and cost less.
The technology also has great application value in other biotechnology fields and food production fields. At present, the University of California, Irvine, has applied for a patent for the technology and will soon enter the market.