NUTR 211 Lecture 16: Eggs
2 Dec 2016
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Document Summary
Rich in phospholipids (lipoproteins), fat-soluble vitamins, cholesterol, iron. Their laying will increase in spring/summer and then it will go down in fall/winter. Eating gran-based diet it"s going to be neutral yellow color. Also binds ferric ions (iron) and by doing so incorporates iron into egg yolk. Easily denatured and contirbutes to structure of cooked egg products. Allows us to cook eggs and the denatured ovalbumin provides structure for different products. Binds iron so that pathogenic bacteria or bacteria that could impact viability of embryo can"t use it. Serves as a stabilizer whenever we make egg white foams. This is the protein that gives albumin its viscosity. Biotin isn"t useable by bacteria for their own nutrition. Comparison of egg yolk and albumin nutrient composition. All the fat is in the egg yolk. Fat in egg yolk is about 1/3 saturated and 2/3 unsaturated. Whenever a chicken lays her egg, there"s a temperature change (warmer to cooler)
