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Nutrition 244 > Egg Protein > Flashcards

Egg Protein Flashcards

1
Q

What are the three major composition of an egg?

A
  1. Egg White
  2. Egg yolk
  3. Fat
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2
Q

How much weight does the egg white constitute? What about the yolk?

A

Egg white: 58%

Egg Yolk: 30%

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3
Q

What kind of fat is in egg protein?

A

Is if emulsified fat.

Egg yolk is a natural o/w emulsion.

213 cholesterol/egg

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4
Q

What are the seven structures of an egg?

A
  1. Cuticle
  2. Shell
  3. Membranes
  4. Air cells
  5. Egg White
  6. Yolk membrane
  7. Chalazae
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5
Q

What is the cuticle of an egg? What’s another name for it.

A

It is the wavy coating on the outside of an egg.

Another name is “bloom”.

It is usually washed off and replaced with a thin coat of edible oil.

It’s the first line of defenese.

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6
Q

What is the shell of and egg? What is it made out off? Is it permeable?

A

It is the hard part of the exterior surface of the egg.

It is made out of protein with calcium carbonate.

It is porous, therefore permeable to gases. Microorganisms can also get in.

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7
Q

The hardness of the shell is dependent on what?

A

The chiken’s diet.

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8
Q

How many membranes are there within an egg?

A

2 Membranes.

  1. Outer Membrane -> one attached to shell
  2. Inner Membrane -> one closely associated with egg white.
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9
Q

Where can air cells be found in an egg?

A

They can be found between the two fibrous membranes of the egg. Typically at the larger end of the egg.

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10
Q

When do air cells form within an egg?

A

They form as the egg cools after being laid.

  • Inner contents contract
  • Two membranes separate
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11
Q

What are the two types of egg whites?

A
  1. Thick Egg White

2. Think Egg White

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12
Q

Describe thick egg white and what kind of eggs would have more thick egg white.

A

Thick egg white can be found right next to the egg yolk.

Fresh eggs will have MORE thick white,

Better line of defense.

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13
Q

Describe thin egg whites what kind of eggs would have more thin egg white.

A

Increases as the egg ages.

Less protective.

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14
Q

What is another name for the yolk membrane, what is its role?

A

Another name: Vitelline Membrane

Keeps yolk intact

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15
Q

What is chalaze?

A

It is what anchors the yolk in place. It is attached at the top and bottom of the egg.

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16
Q

What is the biggest concern when dealing with eggs?

A

Salmonella Enteritidis (also listeria monocytogenes)

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17
Q

At what temperature do Salmonella Enteritidis die?

A

145°C

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18
Q

How can someone get Salmonella Enteritidis?

A

By eating raw egg substances. Sick chickens can also lay infected eggs.

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19
Q

How do you prevent getting Salmonella Enteritiis? (6)

A
  1. Use egg separator
  2. Never store at RT
  3. Refrigerate any products containing eggs
  4. Avoid raw eggs
  5. No runny yolks.
  6. Heat egg dishes to 145°F.
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20
Q

What two compounds make up the white of an egg?

A

Mainly protein and water.

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21
Q

What is another name for egg white?

A

Albumin

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22
Q

What are the 7 types of proteins that can be found in albumin?

A
  1. Ovalbumin
  2. Conalbumin
  3. Ovomucoid.
  4. Lysoszyme
  5. Arnidin
  6. Ovomucin
  7. Apoprotein.
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23
Q

Describe Ovalbumin.

A

Conjugated protein
-Phosphoglycoprotein

Easily denatured by heat.

Form a gell gel.

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24
Q

Describe Conalbumin

A

Also called ovotransferferrin.

  • binds to iron
  • a defense mechanism
  • very sensitive to hear
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25
Q

Describe Ovomucoid.

A

Very resistant to heat denaturation

Positioned close to the yolk, mainly thick white.

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26
Q

Describe lysozymes.

A

They are enzymes that hydrolyze polysaccharides.

Antimicrobial.

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27
Q

Describe Aridin.

A

Binds to biotin.

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28
Q

Describe ocomucin.

A

It is very fibrous and very tough.

This protein is what gives foam stability.

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29
Q

Describe apoproteins.

A

Bind to riboflavins

Antimicrobial ,

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30
Q

What substances make up the yolk of an egg? (4)

A

Livetin (alpha, beta, gamma) -> also known as the yolk plasma

LDL -> 10%
HDLS -> 20%

Phosvitin -> binds iron

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31
Q

What happens to the pH of an egg as it ages? Why?

A

Fresh eggs have a pH 7.4, but after aging, there will be an increase in pH tp 9-96l

The change in pH is means of defense.

32
Q

What happens to the thick/thin whites of the egg as it ages?

A

Thin white increases as thick white decreases

33
Q

What happens to the yolk membrane as an egg ages?

A

The yolk-membrane weakens.

Fresh eggs -> taller yolks
Old eggs -> flatter yolk

34
Q

What is the relationship between eggs and heat?

A

Eggs are very sensitive to heat, therefore you must heat them up slowly.

Over cooked eggs will produce a rubbery white texture and the yolk will be crumbly .

35
Q

What chemical is formed when hard-cooked eggs are cooked for too long?

A

Ferrous sulfide forms easily-green ring around yolk.

36
Q

What is the best method for hard-boiling eggs?

A
  1. Bring to a boil.
  2. Reduce heat to a simmer
  3. Simmer for 15-20 minutes
  4. Cool quickly in an ice bath.
37
Q

What do you have to do when adding eggs in a hot mix?

A

You must add them slowly, temper them in.

38
Q

What do you have to think about when comparing coagulation of whites and yolks?

A

They coagulate at different temperatures.

Whites -> 60°C, ceases flow at 65°C
Yolk -> starts at 65°C - 70°C

39
Q

What will increase the coagulation temperature of eggs?

A

Sugar and Milk INCREASE coagulation tempeature

40
Q

What will decrease the coagulation temperature of eggs?

A

Salt and Acid DECREASE coagulation temperature.

41
Q

What are the nine functions of eggs?

A
  1. Emulsification
  2. Binding
  3. Thickening
  4. Foams
  5. Structure
  6. Clarifying
  7. Color
  8. Nutrition
  9. Flavor
42
Q

How do eggs function as an emulsifying agent?

A

It contains lecithin, which has amphipathic properties.

43
Q

How do eggs function as a binding agent?

A

It has high protein content that function as an adhesive.

44
Q

How do eggs function as an thickening agent?

A

Proteins denature with heat at a very low temperature.

45
Q

Coagulation is what kind of reaction?

A

Endothermic reaction, meaning it absorbs heat.

46
Q

How do you make a starch paste with eggs?

A
  1. Make starch paste first
  2. Temper in eggs

Must heat starch-paste egg mixture to inactivate amylase enzyme in yolk.

Amylase will hydrolyze starch chains.

47
Q

How do eggs function as a foam?

A

Egg whites are the standard for measuring foams.

The yolk can also form a foam, but it will produce a product with less volume.

48
Q

How would you maximize air incorporation when wanting to foam up the egg whites and yolks?

A

Whip the white and yolk separately.

49
Q

How do eggs function in structure?

A

They are structure builders.

50
Q

How do eggs function in clarification? 3 -steps

A

Egg whites in cold liquid

Heat

Protein coagulation and attract other particles.

51
Q

How do eggs function in nutrition?

A

Nutrient Dense.

High in protein

Contains iron

52
Q

A good foam must have what two things?

A
  1. Volume

2. Stability

53
Q

What does good stability need to have for a foam?

A

Low surface tension

Low vapor pressure

54
Q

How are foams created? How does it happen?

A

By whipping the protein

It causes the protein to unwind, forming a membrane around the air cells, keeping them dispersed.

55
Q

What are two types of foams that require no fat to be present?

A

Egg white foam and gelatin foam.

No fat must be present or they will NOT form.
If fat is present, it will coat the protein.

56
Q

What is a type of foam where you do want fat to be present?

A

Cream foam.

The foam is stabilized by the presence of fat.

57
Q

What are 6 factors can that effect foam stability?

A
  1. Blade of Beater
  2. Salt
  3. Added Liquid
  4. Added Fat
  5. Sugar
  6. Added acid
58
Q

How does the blade of the beater affect foam stability?

A

You need the right thickness of the black. Something like a food processor blade, which is too sharp will just cut the protein.

59
Q

How does salt affect foam stability?

A

It will decrease stability.

The ionic charges interfere with protein bonding to develop protein membrane.

60
Q

How does added liquid affect foam stability?

A

It will decrease stability.

Dilutes the protein.

61
Q

How does added fat affect foam stability?

A

It prevents foam formation, since the fat will coat the protein.

62
Q

How does sugar affect foam stability?

A

It will increase stability by binding to water, preventing evaporation.

It will decrease vapor pressure, by increasing solutes.

BUT it can delay foam formation. Therefore, it must only be added after the foam has begun to form.

63
Q

How does acid affect foam stability?

A

It will increase stability.

Causes protein to unfold.

64
Q

What are the 6 factors in egg white foam volume?

A
  1. Temperature
  2. Composition of Egg White
  3. Sugar
  4. Presence of Fat
  5. Salt
  6. Added Liquid
65
Q

How does temperature affect foam volume?

A

Room temperature eggs will increase volume.

Less viscous, easier whipping.

66
Q

How does the composition of the egg white affect foam volume?

A

Thin egg white -> less beating, foams quickly, large volume BUT not stable for long

Thick egg white -> more beating, good volume and more stable

Fresh eggs foam the best.

67
Q

How does sugar affect foam volume?

A

It decreases the volume do to bonds with water.

68
Q

How does the presence of fat affect foam volume?

A

No foam will form.

69
Q

How does salt affect foam volume?

A

Decreases volume, alters ionic charges.

70
Q

How does added liquid affect foam volume?

A

Increases volume, but is less stable.

71
Q

What are the two types of meringues?

A

Soft meringue

Hard meringue

72
Q

When would you make a soft meringue and how is it baked?

A

Pie toppings.

Baked at a high temperature for a short time.

73
Q

When would you make a hard meringue and how is it baked?

A

Used as a shell or platform.

Baked at a low temperature for a long time.

74
Q

What are two problems when dealing with soft meringues?

A
  1. Weeping (syneresis)

2. Beading.

75
Q

Where does weeping occur in soft meringues?

A

Occurs at the interface between pie filling and bottom of meringue.

76
Q

What is beading of meringues? When does it occur?

A

Little beads of syrup collect on the top of the meringue.

Occurs when the meringue is overcooked.

Nutrition 244 (12 decks)

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