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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.
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 ...
In the 1750s, egg whites were believed to prevent swelling, and were used for that purpose. To help soothe areas of skin that were afflicted, egg white mixed with Armenian bole could help restore the fibers. Egg whites are also used in bookbinding during the gilding process, where it is referred to as 'glaire', and to give a book cover shine. [14]
Eggs pack a lot of nutrients into a tiny package. Each large egg contains six grams of complete protein. Compared to meat and fish, they're one of the most economical protein sources.
In recent years, the egg yolk has slowly made a comeback. A back-and-forth battle followed about whether it’s egg whites or the whole egg that’s the heart-healthy breakfast choice.
Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel-like properties. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of ...
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
Liquid egg whites cost a bit more than a carton of eggs, but in some cases they can be cost-effective, particularly if you're only using egg whites and discarding the yolks, says Le Mire.
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