Chemical Composition of Egg and Egg Products

Abstract

For many years the egg has been subjected to negative publicity generally related to the cholesterol content which also resulted in decreased consumption. This was a negative attribute even though eggs offered many positive effects in the consumer's diet. Comprehensive research has now shown that dietary cholesterol does not significantly influence serum cholesterol. Eggs are now being recognized as a highly nutritious food with unique components which offer potential nutraceuticals with specific health benefits. With these recognized benefits, egg consumption has increased substantially in recent years. Much of this higher consumption has resulted from the increased use of eggs as an ingredient in a variety of further processed egg products. The polyfunctional property of eggs continues to make them the preferred ingredient in many food formulations. Also, eggs are considered a healthy food that does not increase serum cholesterol which fits well into high-protein low-carbohydrate diets. The egg is considered as nature's most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins. Vitamin C and lower concentration of calcium are the only nutrients lacking in eggs. The yolk provides all of the fat and contains half of the protein, most of the calcium, phosphorus, iron, zinc, and vitamins B6, B12, A, and folic acid, and half of the riboflavin and thiamine. Egg white contains about half of the protein and riboflavin.

Sensitive double antibody sandwich ELISA for the quantification of phosvitin

“…PV is one of the most highly phosphorylated proteins in nature, which contains more than 80% of the phosphorous present in the egg yolk (Joubert & Cook, 1958). The high density of polar residues results in a substantial number of charged side chains in physiological pH which lead to different functionalities such as metal chelating, antioxidant and antimicrobial activities (Sunwoo & Gujral, 2014). There is limited information available on the quantification of PV.…”

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment

“…The main allergens of hen's eggs are found in the egg white (EW), which consists predominantly of water and 11% proteins of over 40 different types 7 . The most abundant EW proteins have been identified as allergens: ovomucoid (OVM) (Gal d 1, approximately 11%), ovalbumin (OVA) (Gal d 2, approximately 54%), ovotransferrin (Gal d 3, approximately 12%) and lysozyme (Gal d 4, approximately 3.5%) (see Table 1).…”

“…The most abundant EW proteins have been identified as allergens: ovomucoid (OVM) (Gal d 1, approximately 11%), ovalbumin (OVA) (Gal d 2, approximately 54%), ovotransferrin (Gal d 3, approximately 12%) and lysozyme (Gal d 4, approximately 3.5%) (see Table 1). 6,7 Two allergens have also been identified in egg yolk (serum albumin – Gal d 5, YGP42—Gal d 6), but their clinical significance remains to be further established 21,22 . OVM and OVA are the immunodominant allergens based on specific serum IgE (sIgE) levels.…”