Egg proteins

Snigdha Guha, Kaustav Majumder, Yoshinori Mine

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Eggs are one of the most affordable, and digestible sources of dietary protein. Eggs are also most socially acceptable source of dietary protein and consumed all over the world across people from every religion, and ethnic background. The egg has three distinct parts; egg shell, egg white, and egg yolk. All of these three parts have different types of protein, however as eggshell is not edible, therefore, the proteins in egg white and egg yolk are considered as dietary protein. This particular chapter provides a brief description of the structural and functional properties of different proteins found in the egg shell, egg white, and egg yolk.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Chemistry
PublisherElsevier
Pages74-84
Number of pages11
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
StatePublished - Jan 1 2018

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Keywords

  • Albumen
  • Egg proteins
  • Egg white
  • Egg yolk
  • Glycoprotein
  • Lipoprotein
  • Lysozyme
  • Metal-binding protein
  • Ovalbumin
  • Ovomucin
  • Ovomucoid
  • Ovotransferrin
  • Phosphoprotein

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Guha, S., Majumder, K., & Mine, Y. (2018). Egg proteins. In Encyclopedia of Food Chemistry (pp. 74-84). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21603-X