Egg

Question 1

what are the components of the egg structure

Answer 1

shell
outer membrane
air sac
inner membrane
albumen
c halazae
vitelline membrane
yolk
germinal disk

Question 2

egg yolk composition

Answer 2

amount of whole egg 36%
moisture 48%
protein 18%
lipid 33%

Question 3

egg white composition

Answer 3

amount of whole egg 64%
moisture 88%
protein 11%
lipid 0.2%

Question 4

whole egg composition

Answer 4

amount of whole egg 100%
moisture 75%
protein 13%
lipid 11%

Question 5

name two egg white proteins and outline their role

Answer 5

lysozyme and avidin are natural antimicrobials

Question 6

which egg white proteins are responsible for gelation

Answer 6

ovalbumin

conalabumin

Question 7

which egg white proteins are responsible for foaming

Answer 7

ovomucoid

lysozyme

Question 8

what are the uses of egg whites in the food industry

Answer 8

processed food ingredient
gelation- desserts, puddings
foaming- bread, cakes, cookies

Question 9

how are egg white gels formed

Answer 9

egg whites coagulate upon heating

Question 10

name two egg yolk proteins and outline their roles

Answer 10

Low density lipoproteins (LDL), HDLs and livetins are responsible for emulsification

Question 11

how are egg yolk gels formed

Answer 11

LDLs gelatinise upon freeze-thawing or heat treatment

Question 12

how are egg yolk emulsions formed

Answer 12

HDLs are more efficient than LDLs as they can reduce the interfacial tension between oil and water