1. Eggs as a Source of High Quality Protein
Shelly McKee
Auburn University
American Egg Board

3. 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%

4. EGG COMPOSITION H20(%) Prot(%) Fat(%) Carb (%) Ash(%) Whole egg
Albumen
Egg yolk
Shell
65.5
11.8
11.0
.3-1.0
88.0
11.0
.4 -.9
.5 -.6
48.0
17.5
32.5
.2-1.0
1.1
1.6
3.3
Tr.
-----
95.1

5. EGG COMPOSITION Whole egg Albumen Egg yolk Shell % Solids
26 (interior) 12
98.4
34 (w/shell) 51
Albumen from older hen has a lower % solids

6. EGG PROTEINS
Functionality in foods
Nutritional benefit

7. 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

8. Food Proteins

9. 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."

10. 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."

12. 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.

13. Synthesis of new protein
Proteins
Dietary amino acids
Metabolic amino acids
Amino acid pool
Synthesis of new protein

14. Synthesis of new protein REQUIRES ALL ESSENTIAL AMINO
ACIDS IN THE RIGHT PROPORTION

15. Not all proteins are created equal !!

16. 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

17. 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

18. Eggs and Nutrition
Egg Nutrition Profile
Calories 80
Protein 6.3 g
Total fat 5 g
monounsaturated g
polyunsaturated g
saturated fat 1.5 g
cholesterol 213 mg
carbohydrates g
sodium 63 mg
Egg protein has the highest biological value of any protein available in nature

19. 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

20. Protein Requirements for Children
Daily values
Ages 1 to calories and 16 grams protein
Ages 4 to calories and 24 grams protein
Ages 7 to calories and 28 grams protein