The egg is a food protein of excellent quality:
it contains all 8 essential amino acids to the growth and maintenance of the human body.
The protein of the egg serves as reference for nutritionists
the egg is therefore an important source of protein. This are long chains composed of small structures, the amino acids. These proteins will participate in the construction and maintenance of muscles, tissues, and organs. We found in many foods, but the proteins the most interesting from a qualitative point of view are those of animal origin. Mostly found in eggs, meat, fish, dairy products ... in the egg, it is mainly in the white that they are situated.
The proteins of the egg are of high biological value. They contain amino acids so-called essential because the body is unable to synthesize them. They must therefore be necessarily made by the power supply. These essential amino acids are in ideal proportions in the egg. That is why the protein of the egg serves as a reference for nutritionists. The egg is the food that is closer to the ideal protein.
A standard of the protein efficiency at home the child
of egg protein have high concentrations of essential amino acids (including lysine and methionine, which are present in limited quantity in very many foods) but also in arginine, phenylalanine and cystine. They are especially known for their biological value very high which comes from the complementarity existing between the proteins of the yellow, and those of the white and the balance between the amino acids of these proteins. This characteristic of the total protein of the egg has earned to be chosen as standard of the protein efficiency in the child. For the adult, who associated the egg protein and potato to constitute its reference protein. The tradition which gives as the first solid food to the child an egg in the mash rests on a kind of wisdom biochemical.
When are juxtaposed the criteria for use digestive and biological value, the bioavailability practice proteins of whole egg cooked reached 94 %.
To repair and maintain in good condition the tissue
proteins are used primarily to train, to repair and maintain in good condition the tissues, such as skin, muscles and bones. They are also used for the training of digestive enzymes and hormones.
The proteins of the white
one egg to hen of 60 g (shell excluded) is composed of 6.4 g to 7.0 g of protein. Which 3.3 g to 4.0 g in the white.
The white is composed almost entirely of water and protein, with a few minerals, which represents a great originality for an edible product of animal origin (90 per cent of the dry matter are proteins). It also contains the free glucose (which is the first source of usable energy by the embryo of chicken).
There are several proteins that make up the white of the egg. Each protein has specific properties, nutritional or functional. Thus:
- the egg albumin which are determined gravimetrically the most important, are denatured by the heat; they acquire the heating strong rigidity: they coagulent.
- Globulins and the lysozyme allow the formation of foam after threshing (white mounted "in snow" ), whereas the ovomucine participated to the stability of these foams.
- The lysozyme and the ovomucine are also responsible for the structure by freezing of the thick white.
- The conalbumines secure the iron and the flavoproteines.
- The ovomucoides are inhibitors of trypsin.
- Avidin is an anti-biotin (to the state believed only). Its presence is one of the reasons why an egg should be cooked.
The proteins of the yellow
one egg to hen of 60 g (shell excluded) is composed of 6.4 g to 7.0 g of protein. Which 2.7 g to 3.2 g in the yellow.
The egg yolk is composed of a fraction of soluble protein. It contains in particular the livetines and a few traces of other serum proteins. The proteins of yellow are to put in relation with the high content of phospholipids, because all lipids (including triglycerides) are associated with two proteins at least,
the vitelline and the vitellenine.
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