The composition of chicken eggs. Chemical composition of chicken eggs

Since Ancient times, eggs were a traditional Slavic food. They symbolize the rebirth of nature and spring, so every Easter, people cook eggs and Easter eggs and the celebration traditionally begins with a Holy knife eggs.

General information

The Egg is the protein product with high nutritional and biological value. Eggs waterfowl is not used in cooking because they can cause infectious diseases. The chemical composition of the chicken egg is a protein (12.7 per cent), fats (11,5%), carbohydrates (0,6%), mineral salts (1%), water (74%), vitamins D, E, carotene, choline and many other nutrients. The energy value of a hundred grams of eggs is approximately 157 kcal. The nutrition of one egg is 40 grams of meat or 200 ml of milk.

Shell

An egg consists of 12% of the shell, 56% from protein, and 32% yolk. The porous shell structure, which protects the product from contact with harmful microorganisms. The composition of the shell of a chicken egg include calcium carbonate, phosphoric acid calcium, magnesium and other organic elements. Under it is a dense Podkolodny shell, the main component of which is protein. Shell helps protect the egg from contact with pathogenic microflora, but nevertheless allows gas and water vapor. In the blunt end between the shell and the protein shell is the air cell, which during long-term storage of eggs is increased because the content shrinks.

The Composition of the egg

Protein is composed of many layers of transparent viscous, nearly colourless liquid, which foams when whipped. The density of the protein in the egg varies, the most dense is in the middle, near the yolk since holds it in the center.

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Part of the protein consists of many elements, among which, in particular, there is ovoalbumin and konalbumin. These substances contains a lot of amino acids in optimal ratios. This leads to the fact that eggs are 98% absorbed by the body. Ovoalbumin guarantees a high solubility of protein in water; emoglobin contributes to the appearance of foam during whipping; ovomucin stabilizes the foam. Another important element is lysozyme, which has antibacterial properties, which disappears with the aging of the eggs.

Protein contains a lot of minerals. It also includes vitamins B1, B2 and B6. Energy value per one hundred grams of the product is 47 kcal.

Composition of egg yolk egg

The Most valuable part of the egg is, without a doubt, the yolk. This is a thick liquid consisting of alternating light and dark layers. On top of the yolk is covered with a very thin protective layer on the surface of this part of egg is an embryo. The yolk contains many proteins (16,2%), fat (32.6 per cent), carbohydrates and minerals. Yellow gives him carotene, which, once in the body, transformirovalsya in vitamin A.

Composition of chicken eggs. Nutrients and their effects on the body

The chemical composition of eggs is a protein avidin that binds vitamin H (Biotin), regulates neuroreflex activity, forming avalability complex. Under thermal influence the complex decomposes into its constituent elements, i.e. the constant consumption of raw eggs can lead to N-vitamins that can adversely affect health.

Protein ovomucoid, which also included eggs, destabilizie the work of the trypsin, the enzyme of the pancreas, leading to poor absorption of not only the eggs but also other products. In addition, since ovomucoid can be absorbed undigested, drinking it regularly can lead to allergic reactions. This is especially true of children, since their immune system is weaker than that of an adult. Under thermal influence the properties of ovomucoid disappear completely, and while beating – greatly reduced.

The Enzyme lysozyme, which is located in the protein if these storage conditions may deteriorate, which leads to the growth of harmful microorganisms. For this reason, eggs can be a source of severe infections.

Nutrition

Part of chicken eggs include a large amount of fat, most of which is concentrated in the yolk. They have a very low melting point, therefore they are well absorbed by the human body. Part of the yolk also includes unsaturated fatty acids such as arachidonic, linoleic and oleic.

The eggs contains a small amount of cholesterol, about 1.6%, which, however, could accelerate the development of atherosclerosis. Consequently, elderly people are advised to reduce the consumption of eggs.

Classification of eggs

Chicken eggs are divided into categories according to criteria such as shelf life, weight and quality. Eggs must be redeemed within 7 days after was demolished, and canteens can be stored longer. The composition of chicken eggs offers such a short shelf life. Table eggs, in turn, are divided into fresh, holodilnikov and lime.

Eggs

This subspecies is verylittle yolk in the center, and protein dense. The air chamber does not move. There are two categories that vary by mass: category 1 – not less than 54 grams, 2 – at least 44 grams. Every egg must be stamped, indicating the date of manufacture, type and category of the product.

Fresh, holodilnikov and limed eggs

The Eggs that belong to the categories fresh, holodilnikov and lime, have the yolk a small, but viscous, a small deviation of its position from the center. Protein should be dense, and the size of the air chamber - no more than 7 mm.

Fresh eggs are stored no more than 30 days at a temperature of from -1 to +2 degrees; holodilnikov kept more than 30 days. Limed – eggs stored in lime for any period.

The Most valuable for consumption are diet and fresh eggs. The reason for this is the composition of a hen's egg, all the nutrients which are stored in short storage. Their use in any form. Holodilnikov and limed eggs are also used for the manufacture of confectionery and bakery products.

Mélange and egg powder

At the enterprises of public catering for cooking dishes are used not only chicken eggs, but their products: egg and egg powder.

Melange – it is a mixture of mixed yolks and whites that have been filtered, pasteurized, chilled and frozen at -18 degrees. This product serves that do not require separation of the protein from the yolk, for example, dough for various baked goods. To replace one egg you need to use 40 grams of melange.

Egg powder – a mixture of dried proteins and egg yolks. It is used for the same dishes as the egg, but the proportions of 1:0,28.

Conclusion

The Chemical composition of the eggs determines the terms and conditions of storage both in the home and in industrial scale. However, you need to keep in the refrigerator eggs were away from products with a strong smell. It will ensure optimum conditions that will help to maintain the product in usable condition.