Egg white proteins refer to the complex mixture of proteins found in the albumen, or the clear liquid part, of an egg. They are primarily composed of water and various types of proteins, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, and ovomucin. These proteins play a crucial role in providing essential nutrients and structural support for the developing embryo.
Ovalbumin is the most abundant protein in egg white and is responsible for maintaining the consistency and structure of the albumen. It also acts as a storage protein, providing amino acids for the developing embryo. Ovotransferrin is an iron-binding protein that helps protect the egg against bacterial infection. Ovomucoid is a glycoprotein that functions as a protease inhibitor, preventing the action of enzymes that could damage the embryo. Lysozyme is an enzyme that possesses antimicrobial properties, inhibiting the growth of bacteria.
In addition to their nutritional and protective roles, egg white proteins also exhibit various functional properties that have applications in the food industry. For example, their ability to form gels, emulsify, and stabilize foams makes them valuable ingredients in food products such as cakes, meringues, mayonnaise, and ice cream.
Overall, egg white proteins are a complex mixture of proteins that provide essential nutrients, support embryonic development, and possess various functional properties with wide-ranging applications in the food industry.
