Eggs as a Source of High Quality Protein

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Eggs as a Source of High Quality Protein Shelly
McKee Auburn University American Egg Board
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EGG COMPOSITION

• Albumen 57
• 55 Thick
• 21 Inner thin
• 21 Outer thin
• 3 Chalaziferous layer
• Egg yolk 32 (an emulsion)
• size depends on
• age of hen
• what stage of reproduction hen was in when the
  egg was laid

100
Egg Shell 11
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EGG COMPOSITION
H20() Prot() Fat() Carb () Ash()
Whole egg Albumen Egg yolk Shell
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EGG COMPOSITION
Albumen from older hen has a lower solids
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EGG PROTEINS

• Functionality in foods
• Nutritional benefit

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EGG PROTEIN FUNCTIONALITY IN FOODS

• Viscosity
• Coagulation (Protein-protein interactions)
• Gelation-water binding
• Emulsification
• Foaming
• Proteins improve mouthfeel, texture and flavor in
  many food systems

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Food Proteins
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• What are Proteins and Why are they Important in
  Nutrition?
• Long chain of amino acids required by the body
• Approximately one-half of the nonwater mass of
  the human body is protein
• Essential for growth, repair,
• replacement of muscle tissues, hair,
• finger nails
• Proteins compose some structural parts of the
• body such as cartilage and tendons

Protein is a term derived from the Greek and
means "of first importance."
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• What are Proteins and Why are they Important?
• Used in the production of
• antibodies for the immune system
• to combat infection
• Function as enzymes and regulators of metabolic
• processes such as digestion

Protein is a term derived from the Greek and
means "of first importance."
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When human beings eat proteins, the body breaks
them apart and uses the amino acids to build new
proteins necessary for growth and repair of body
tissues.
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Proteins
Dietary amino acids
Metabolic amino acids
Amino acid pool
Synthesis of new protein
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Synthesis of new protein REQUIRES ALL ESSENTIAL
AMINO ACIDS IN THE RIGHT PROPORTION
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Not all proteins are created equal !!
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Biological Value Egg protein is the protein by
which all other proteins are compared for
determining biological value to human
nutrition The scale is based on a total score of
100 which represents top efficiency (BV equals
the amount of nutrients available in a food or
supplement that can be efficiently and
effectively utilized by the body) Whole egg has
a BV of 93.7
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Biological value of a protein is determined by
the amount and proportion of essential amino
acids it provides
Animal sources have highest biological value
protein
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Eggs and Nutrition

• Egg Nutrition Profile
• Calories 80
• Protein 6.3 g
• Total fat 5 g
• monounsaturated 2 g
• polyunsaturated 0.7 g
• saturated fat 1.5 g
• cholesterol 213 mg
• carbohydrates 0.6 g
• sodium 63 mg

Egg protein has the highest biological value of
any protein available in nature
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Why Eggs???
Eggs contain all the essential amino acids
(histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan
and valine) plus the other nine non-essential
amino acids in a pattern quite similar to the
amino acid profile the human body requires. Egg
protein is considered to be a "complete"
protein Eggs can easily be used to fortify the
protein content of many food products
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Protein Requirements for Children
Daily values
Ages 1 to 3 - 1300 calories and 16 grams protein
Ages 4 to 6 - 1800 calories and 24 grams
protein Ages 7 to 10 - 2000 calories and 28
grams protein