摘要

蛋清的使用和健康问题

作者(年代):Maneeboon Warapa

蛋清是鸡蛋里的透明液体。它? ?S由母鸡的多层分泌物组成??输卵管? ?在卵的前部??S传代鸡。它在受精卵或未受精卵的蛋黄周围形成。蛋白的主要功能是保护蛋黄，同时为胚胎提供额外的营养。年代的增长。大约90%的蛋白??S成分是水，其余10%由蛋白质(白蛋白、粘液蛋白和球蛋白)组成。与富含脂质的蛋黄不同，蛋清基本上不含脂肪，碳水化合物含量不到1%。鸡蛋中大约56%的蛋白质存在于蛋清中。 Egg white has a wide range of culinary and non-culinary applications (e.g. in the preparation of vaccines such as those for influenza). Egg white makes up about two-thirds of the weight of a chicken egg. Water makes up around 90% of it, with the rest made up of protein, trace minerals, fatty material, vitamins, and glucose. A raw U.S. large egg contains around 33 grams of egg white with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It is cholesterol-free and has a calorie count of around 17 calories. An alkaline solution, egg white contains roughly 149 proteins. The major proteins in egg whites are listed in the table below, along with their natural functions and percentages. The most abundant protein in albumen is ovalbumin. It is classified as a phosphoglycoprotein that changes to s-ovalbumin (5% at the time of lying) during storage and can reach up to 80% after six months of cold storage. Heat does not affect ovaalbumin in solution. The denaturation temperature is roughly 84�C, although physical pressures can quickly denature it. Conalbumin/ovotransferrin is a glycoprotein that may form complexes with bivalent and trivalent metal cations and is more heat sensitive than ovalbumin. It can bind two captions and take on a red or yellow tint at its isoelectric pH (6.5). The heat stability of these metal complexes is higher than that of the native state. The main allergen in egg white is ovomucoid, a heat-resistant glycoprotein that acts as a trypsin inhibitor. The chalaziferous layer and the chalazae, which anchor the yolk towards the middle of the egg, contain significant quantities of lysozyme, a holoprotein that can lyse the wall of certain Gram-positive bacteria. Ovomucin is a glycoprotein that may contribute to thick albumen???s gel-like structure. The thick albumen has four times the quantity of ovomucin as the thin albumen.