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Eggs as a Source of High Quality Protein

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Eggs as a Source of High Quality Protein Shelly McKee Auburn University American Egg Board EGG PROTEINS Functionality in foods Nutritional benefit EGG PROTEINS ... – PowerPoint PPT presentation

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Title: Eggs as a Source of High Quality Protein


1
Eggs as a Source of High Quality Protein Shelly
McKee Auburn University American Egg Board
2
(No Transcript)
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
5
EGG COMPOSITION
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."
11
(No Transcript)
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
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 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
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 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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