ovalbumn卵清蛋白.pptVIP

brief introduction egg protein has long been a staple of bodybuilding nutrition and supple- mentation. Egg protein is commonly referred to as the perfect protein _ egg proteins are the common reference to which other proteins are compared to. Egg white protein ovalbumin(卵清蛋白) 54 % conalbumin (伴清蛋白) 13% ovomucoid (卵糖蛋白) 11% lysozyme (溶菌酶) 8.5% ovomucin (卵黏蛋白)1.5% flovoprotein apoprotein (黄素蛋白—脱辅基蛋白) 6.8% proteinase mhibitor (蛋白酶抑制剂) 0.1% avidin (抗生素) 0.05% unidentified proteins (未确定的蛋白质成分) 8% nonprotein (非蛋白质氮) 8% Egg yolk protein The phospholipids, lipoproteins and proteins founding in egg yolks are surface active agents. FUNCTIONS COAGULATION EMULSIFICATION FOAMING RETARD CRYSTALLIZATION Glaze Variations Egg Usage in food industry Refrigerated Liquid Egg Products(12 week shelf-life) Whole eggs, whites or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Cooked scrambled eggs Extended shelf life whole eggs,whites or scrambled egg mix Frozen Egg Products(up to 1 year shelf-life) Whole eggs, whites or yolks Scrambled egg mix Salted whole egg or yolks Sugared egg yolks Whole eggs and yolks with corn syrup Whole eggs with citric acid Whole eggs with corn syrup Dried Egg Products Whole egg or yolk solids Dried egg or scrambled egg mix Various types of whole egg solids Free flowing whole egg or yolk solids Stabilized (glucose free) whole eggor yolk solids Blends of whole egg and/or yolk with carbohydrates Nature’s Most Perfect Food – The Egg! Duck Egg White with Gold Leaf Underwater egg yolk Coagulation/ Gelation changes in structure of egg proteins resulting in thickening or change from a fluid to solid or semi-solid state. Emulsions/Surface activity- a stable mixture of two immiscible liquid phases, one which is dispersed in the other. Glaze Egg + Salt Egg + Milk Egg + Water Egg yolk + Water Egg yolk + Cream Egg white Egg white + Water andnuts and/or seeds Egg white + Milk Result S