EGG PROTEINS (EGG WHITE)

• Ovalbumin:

  • Makes up to 54% of the egg proteins
  • Plays an important role in egg preparation because it forms gel and denatures easily when heated
• Ovotransferrin (conalbumin):

  • Makes up 13% of the egg proteins
  • Helps to protect against bacterial contamination by complexing with iron, making iron unavailable to the bacteria
• Ovomucoid:

  • Makes 11% of the egg proteins
  • Resistant to denaturation
  • Inhibits the activity of trypsin, which breaks down certain proteins
• Lysozyme enzyme:

  • Makes up 3.5% of the egg proteins
  • Fights bacteria by lysing the bacteria cell wall
• Ovomucin:

  • Makes up 1.5% of the egg proteins
  • Protects against microbial damage by reacting with viruses
• Avidin:

  • Makes up to 0.05% of the egg proteins
  • In uncooked eggs, it binds to biotin