ANATOMY

Detailed explanation-1: -The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

Detailed explanation-2: -Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated.

Detailed explanation-3: -The albumen provides the liquid medium in which the embryo develops, and it also contains a large amount of the protein necessary for proper development. In a fresh egg, we can see white cords attached to the yolk sac.

Detailed explanation-4: -An egg white is about 90% water and 10% protein. The egg-white proteins are long chains of amino acids that fold and curl into more or less spherical tangles. When you beat an egg white, these proteins uncurl and stretch out. (Click here to find out why they uncurl.)

Detailed explanation-5: -Protein in egg yolk Egg yolks are where almost all the egg’s nutrients and fat are found. However, in addition to these nutrients, the yolk also contains up to about half of the protein content of the egg ( 2 ). In a large egg that contains about 6.3 grams of protein, 2.7 grams comes from the yolk ( 1, 2 ).