Egg Flashcards

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1
Q

what are the components of the egg structure

A
shell
outer membrane
air sac
inner membrane
albumen
c halazae
vitelline membrane
yolk
germinal disk
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2
Q

egg yolk composition

A

amount of whole egg 36%
moisture 48%
protein 18%
lipid 33%

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3
Q

egg white composition

A

amount of whole egg 64%
moisture 88%
protein 11%
lipid 0.2%

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4
Q

whole egg composition

A

amount of whole egg 100%
moisture 75%
protein 13%
lipid 11%

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5
Q

name two egg white proteins and outline their role

A

lysozyme and avidin are natural antimicrobials

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6
Q

which egg white proteins are responsible for gelation

A

ovalbumin

conalabumin

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7
Q

which egg white proteins are responsible for foaming

A

ovomucoid

lysozyme

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8
Q

what are the uses of egg whites in the food industry

A

processed food ingredient
gelation- desserts, puddings
foaming- bread, cakes, cookies

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9
Q

how are egg white gels formed

A

egg whites coagulate upon heating

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10
Q

name two egg yolk proteins and outline their roles

A

Low density lipoproteins (LDL), HDLs and livetins are responsible for emulsification

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11
Q

how are egg yolk gels formed

A

LDLs gelatinise upon freeze-thawing or heat treatment

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12
Q

how are egg yolk emulsions formed

A

HDLs are more efficient than LDLs as they can reduce the interfacial tension between oil and water

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