Biotin deficiencies, however, can be found in people who maintain a diet high in raw eggs. Egg whites contain a protein (called avidin) that binds biotin tightly and thereby prevents it from acting as a coenzyme. When eggs are cooked, avidin is denatured and the denatured protein does not bind biotin. Biotin, like lipoic acid, is attached to its enzyme (E) by forming an amide with the amino group of a lysine side chain.

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