Question

report the property of egg protiens​

Answer 1

Answer:

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Explanation:

Egg proteins, derived from whole egg, yolk, or whites, are available in different forms for use in processed foods for their functional properties, such as foaming, binding and thickening ability, emulsifying ability, and moisture retention.

Answer 2

Answer:

Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat than the whites. They are a source of fat-soluble vitamins A, D, E and K and lecithin, the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

The principal functions so far attributed to egg proteins are: (i) provision of nutrient for the developing embryo; (ii) protection of the egg from microbial attack; and (iii) transport of nutrients into the developing embryo.

Ovalbumin

Egg white is made up of some 40 different kinds of proteins. Ovalbumin is the major protein (54%) along with ovotransferrin (12%) and ovomucoid (11%).

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