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Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]
Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen. [1] Egg white albumen is composed of multiple proteins, of which ovotransferrin is the most heat reliable. It has a molecular weight of 76,000 daltons and contains about 700 amino acids. Ovotransferrin makes up approximately 13% of egg albumen (in contrast to ovalbumin, which ...
4 egg white; 1 1 / 4 cup superfine sugar; Preheat the oven to 250°F. Line a cookie sheet with parchment paper, and draw a 7-inch circle on the paper with nontoxic marker.
Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs. Dimeric members of the avidin family are also found in some bacteria. [1] In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1800 μg per egg).
That means the yolks contain both the saturated fat and the beneficial omega-3 and -6 fatty acids in an egg. In addition to protein, egg whites provide vitamins B1, B2, B3, ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Protein distribution in egg whites is as follows: (54%) ovalbumin, (13%) conalbumin/ ovotransferrin, (11%) ovomucoid, (4%) ovoglobulins, (3.5%) lysozyme, and (2%) ovomucin. [8] Ovoglobulins drive foaming, ovomucin is the main stabilization agent, and the remainder of the proteins interact to contribute to overall foaming and stability.