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Eggs are the most economical and abundant source of high-quality dietary protein, and are noteworthy for both their nutritional and functional properties. This chapter provides detailed information about the structure, chemical composition and functionality of egg white. Section 2 reviews the structure of egg white, and Section3 offers an overview of the proteins in egg white. Sections 4–9 then provide a detailed review of nine important proteins. Finally, Section 10 covers carbohydrates, minerals and vitamins as minor components of egg white.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
30 April 2017
ISBN: 9781838790776
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry
1 Introduction 2 The structure of egg white 3 Proteins in egg white: an overview 4 Ovalbumin 5 Ovotransferrin 6 Ovomucoid 7 Ovomucin 8 Lysozyme 9 Minor proteins in egg white 10 Carbohydrates, minerals and vitamins in egg white 11 Summary 12 Where to look for further information 13 References