squarkman

What is special about protein in egg white such that it denatures upon heating and then aggregates again, making it opaque? Is it possible to take protein powder solution (like from Power Shakes, etc), heat it up and observe the same affect? If not, is is because the mol weights albumin is so much higher than that in commonly used powders? Or phrased another way, "Can this effect be simulated with off the shelf protein supplements, or is this effect ONLY with egg protein?"