Eggs as a Source of
High Quality Protein
Shelly McKee
Auburn University
American Egg Board
EGG COMPOSITION
Albumen 57%
–55% Thick
–21% Inner thin
–21% Outer thin
–3% Chalaziferous layer
100%
Egg yolk 32% (an emulsion)
–size depends on
–age of hen
–what stage of reproduction hen
was in when the egg was laid
Egg Shell 11%
EGG COMPOSITION
H20(%)
Prot(%)
Fat(%)
Carb (%) Ash(%)
Whole egg
65.5
11.8
11.0
.3-1.0
.8 -1.0
Albumen
88.0
11.0
11.0
.4 -.9
.5 -.6
Egg yolk
48.0
17.5
32.5
.2-1.0
1.1
Shell
1.6
3.3
Tr.
-----
95.1
EGG COMPOSITION
Whole egg
% Solids
26 (interior)
34 (w/shell)
Albumen
12
Egg yolk
51
Shell
98.4
Albumen from older hen has a lower % solids
EGG PROTEINS

Functionality in foods

Nutritional benefit
EGG PROTEIN FUNCTIONALITY IN
FOODS
Viscosity
Coagulation –(Protein-protein
interactions)
Gelation-water binding
Emulsification
Foaming
Proteins improve mouthfeel, texture
and flavor in many food systems
Food Proteins
What are Proteins and Why are they
Important in Nutrition?
Long chain of amino acids required by the body
Approximately one-half of the nonwater mass of the
human body is protein
Essential for growth, repair,
replacement of muscle tissues, hair,
finger nails
Proteins compose some structural parts of the
body such as cartilage and tendons
Protein is a term derived
from the Greek and means
"of first importance."
What are Proteins and Why are they
Important?
Used in the production of
antibodies for the immune system
to combat infection
Function as enzymes and regulators of metabolic
processes such as digestion
Protein is a term derived
from the Greek and means
"of first importance."
When human beings eat proteins, the body breaks them
apart and uses the amino acids to build new proteins
necessary for growth and repair of body tissues.
Proteins
Dietary amino acids
Metabolic amino acids
Amino acid pool
Synthesis of new protein
Synthesis of new protein
REQUIRES ALL ESSENTIAL AMINO
ACIDS IN THE RIGHT PROPORTION
Not all proteins are created
equal !!
Biological Value
Egg protein is the protein by which all other
proteins are compared for determining
biological value to human nutrition
The scale is based on a total score of 100
which represents top efficiency (BV equals the
amount of nutrients available in a food or
supplement that can be efficiently and
effectively utilized by the body)
Whole egg has a BV of 93.7
Biological value of a protein is determined by the amount
and proportion of essential amino acids it provides
Animal
sources have
highest
biological
value protein
Eggs and Nutrition
•Egg Nutrition Profile
Calories
80
Protein
6.3 g
Total fat
5g
monounsaturated
polyunsaturated
saturated fat
cholesterol
213 mg
carbohydrates
0.6 g
sodium
63 mg
2g
0.7 g
1.5 g
Egg protein has the highest biological
value of any protein available in nature
Why Eggs???
Eggs contain all the essential amino acids (histidine,
isoleucine, leucine, lysine, methionine, phenylalanine,
threonine, tryptophan and valine) plus the other nine nonessential amino acids in a pattern quite similar to the amino
acid profile the human body requires.
Egg protein is considered to be a "complete" protein
Eggs can easily be used to fortify the protein content of
many food products
Protein Requirements for Children
Daily values
Ages 1 to 3 - 1300 calories and 16 grams protein
Ages 4 to 6 - 1800 calories and 24 grams protein
Ages 7 to 10 - 2000 calories and 28 grams
protein