Egg
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what are the components of the egg structure
shell outer membrane air sac inner membrane albumen c halazae vitelline membrane yolk germinal disk
egg yolk composition
amount of whole egg 36% moisture 48% protein 18% lipid 33%
egg white composition
amount of whole egg 64% moisture 88% protein 11% lipid 0.2%
whole egg composition
amount of whole egg 100% moisture 75% protein 13% lipid 11%
name two egg white proteins and outline their role
lysozyme and avidin are natural antimicrobials
which egg white proteins are responsible for gelation
ovalbumin conalabumin
which egg white proteins are responsible for foaming
ovomucoid lysozyme
what are the uses of egg whites in the food industry
processed food ingredient gelation- desserts, puddings foaming- bread, cakes, cookies
how are egg white gels formed
egg whites coagulate upon heating
name two egg yolk proteins and outline their roles
Low density lipoproteins (LDL), HDLs and livetins are responsible for emulsification
how are egg yolk gels formed
LDLs gelatinise upon freeze-thawing or heat treatment
how are egg yolk emulsions formed
HDLs are more efficient than LDLs as they can reduce the interfacial tension between oil and water