Food Proteins - Eggs Flashcards
What is the ratio of unsaturated to saturated fat in eggs?
2 : 1
What proteins are found in the egg white (albumen)?
Ovoalbumin Conalbumin Ovomucoid Lysozyme Globulins Ovomucin
Which albumen proteins are involved in gelation?
Ovoalbumin
Conalbumin
What is albumen gelation used for?
Dessert making
Linking ingredients = proteins coagulate when cooked
What albumen proteins are involved in foaming?
Ovomucoid
Lysozyme
Globulins
Ovomucin
What is albumen foaming used for?
Bread making
Cake making
Because it encapsulates and retains air (specifically ovomucoid)
What temperature does ovoalbumin denatures at?
85 degrees
What temperature does lysozyme denature at?
74 degrees
What temperature does conalbumin denature at?
65 degrees
What proteins are found in egg yolks?
Low density LDL
High density HDL
Livetins
What proteins are involved in gelation?
LDL when frozen (below -6) or heated (denaturation at 70, gel formation at 75)
- Triglycerides
- Phospholipids
- Cholesterol
What proteins are involved in emulsification?
High density HDL
Livetins
What is egg yolk protein gelation used in?
Dessert making
What is egg yolk protein emulsification used in?
Mayonnaise making
What does HDL have the ability to do regarding interfacial tension?
Reduce interfacial tension between oil and water making it a good emulsion stabiliser
