ovalbumin卵清蛋白

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1、EggproteinDuckEggWhitewithGoldLeafUnderwatereggyolkbriefintroductioneggproteinhaslongbeenastapleofbodybuildingnutritionandsupple-mentation.Eggproteiniscommonlyreferredtoasthe"perfectprotein"_eggproteinsarethecommonreferencetowhichotherproteinsarecomp

2、aredto.Eggwhiteproteinovalbumin(卵清蛋白)54%conalbumin(伴清蛋白)13%ovomucoid(卵糖蛋白)11%lysozyme(溶菌酶)8.5%ovomucin(卵黏蛋白)1.5%flovoproteinapoprotein(黄素蛋白—脱辅基蛋白)6.8%proteinasemhibitor(蛋白酶抑制剂)0.1%avidin(抗生素)0.05%unidentifiedproteins(未确定的蛋白质成分)8%nonprotein(非蛋白质氮)8%Eg

3、gyolkproteinThephospholipids,lipoproteinsandproteinsfoundingineggyolksaresurfaceactiveagents.FUNCTIONSCOAGULATIONEMULSIFICATIONFOAMINGRETARDCRYSTALLIZATIONCoagulation/Gelationchangesinstructureofeggproteinsresultinginthickeningorchangefromafluidtosol

4、idorsemi-solidstate.Emulsions/Surfaceactivity-astablemixtureoftwoimmiscibleliquidphases,onewhichisdispersedintheother.GlazeVariationsGlazeEgg+SaltEgg+MilkEgg+WaterEggyolk+WaterEggyolk+CreamEggwhiteEggwhite+Waterandnutsand/orseedsEggwhite+MilkResultS

5、hinysurfaceMediumshinysurfaceLessintenseshine,goldensurfaceShinygoldensurfaceShinybrownsurfaceLightcolored,crispsurfaceStickysurfaceforadheringnutsand/orseedsTransparentshinysurfaceFoaming/Surfaceactivity-eggwhitefoamability(volume)duetoovalbuminfoa

6、mstabilityduetoovomucinyolkcontamination-”fatbullets”destroyfoamControlOfCrystallizationEggsareusedinconfectioneryproductsandicecreamstocontrolcrystallizationofwatermoleculesandcreatesmoothtextureandmouth-feel.EggUsageinfoodindustryIndustryBakingDa

7、iryConfectionerySaucesMealReplacementsBeveragesPreparedFoodsNutraceuticalsProductUsageBreads,pastries,custards,cakes,cookiesIcecream,frozendessertsBars,fondants,fillingsMayonnaise,saladdressings,dipsandpreparedfoodsEnergybarsforactiveandelderlyPourab

8、leyogurts,dietarydrinksandalcoholicbeveragesAsaningredientinfrozenandpreparedentréesandsidedishesUsedasaproteinsupplementandasasourceforextractionofbeneficialsubstancesFunctionalRationale•Addsrichness,increasesvolumeandimprovesmachineflexibility•Impr