Composition and properties of egg white

Publication date: 30/04/2017
Extent: 24 pages

Contributions by: Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada

Chapter synopsis: Eggs are the most economical and abundant source of high-quality dietary protein, and are noteworthy for both their nutritional and functional properties. This chapter provides detailed information about the structure, chemical composition and functionality of egg white. Section 2 reviews the structure of egg white, and Section3 offers an overview of the proteins in egg white. Sections 4–9 then provide a detailed review of nine important proteins. Finally, Section 10 covers carbohydrates, minerals and vitamins as minor components of egg white.

DOI: 10.19103/AS.2016.0012.02