Eggs as a Source of High Quality Protein

Shelly McKeeAuburn University

American Egg Board

Eggs as a Source of High Quality Protein

Shelly McKeeAuburn 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–what stage of reproduction hen was in when the egg was laid

Egg Shell 11%

100%

EGG COMPOSITION

H20(%) Prot(%) Fat(%) Carb (%) Ash(%)

Whole egg

Albumen

Egg yolk

Shell

65.5 11.8 11.0 .3-1.0 .8 -1.0

88.0 11.0 11.0 .4 -.9 .5 -.6

48.0 17.5 32.5 .2-1.0 1.1

1.6 3.3 Tr. ----- 95.1

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

EGG PROTEINSEGG PROTEINS

Functionality in foodsFunctionality in foods

Nutritional benefitNutritional benefit

ViscosityCoagulation –(Protein-protein interactions) Gelation-water bindingEmulsification Foaming

Proteins improve mouthfeel, texture and flavor in many food systems

EGG PROTEIN FUNCTIONALITY IN EGG PROTEIN FUNCTIONALITY IN FOODSFOODS

Food Proteins

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."

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."

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.

Proteins

Dietary amino acids Metabolic amino acids

Amino acid pool

Synthesis of new protein

Synthesis of new proteinREQUIRES ALL ESSENTIAL AMINO ACIDS IN THE RIGHT PROPORTION

Not all proteins are created equal !!

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

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

•Egg Nutrition Profile

Calories 80Protein 6.3 gTotal fat 5 g

monounsaturated 2 g polyunsaturated 0.7 g saturated fat 1.5 gcholesterol 213 mgcarbohydrates 0.6 gsodium 63 mg

Eggs and Nutrition

Egg protein has the highest biological value of any protein available in nature

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

Why Eggs???

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

Protein Requirements for ChildrenDaily values