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

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

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

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

  2. 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%

  3. 65.5 1.6 3.3 11.8 Tr. 11.0 .3-1.0 ----- 95.1 .8 -1.0 48.0 88.0 11.0 17.5 11.0 32.5 .4 -.9 .2-1.0 1.1 .5 -.6 EGG COMPOSITION H20(%) Prot(%) Fat(%) Carb (%) Ash(%) Whole egg Albumen Egg yolk Shell

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

  5. EGG PROTEINS • Functionality in foods • Nutritional benefit

  6. 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

  7. Food Proteins

  8. 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."

  9. 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."

  10. 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.

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

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

  13. Not all proteins are created equal !!

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

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