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Albumen

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13y ago

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Which part of the egg contain protean?

The whole egg contains protein but the albumin is ALL protein


Is it Chemical or Physical Frying an egg?

Frying an egg is a chemical change in which the protein in the egg white becomes denatured, which causes it to become white and solid. This condition is not reversible by physical means.


Difference in protein denaturation in egg?

Egg white proteins denature at different temperatures depending on the specific protein. The main egg white protein, ovalbumin, denatures at around 180°F (82°C), whereas other proteins such as ovotransferrin and ovomucin denature at higher temperatures. The denaturation of egg proteins leads to changes in their structure, resulting in the cooked texture of eggs.


What does the white in an egg do?

The white in an egg, also known as the egg white or albumen, provides structure and support to the yolk. It contains protein which acts as a binder, helping to hold the yolk in place. Additionally, the egg white contributes to the overall texture and stability of the egg when cooked.


Are eggs a starch or a protein?

Eggs are a good source of protein. Egg yolks have about half of the protein, but also contain substantial cholesterol, which may be a dietary concern. There are prepared egg substitutes that reduce this content. Eggs / Protein (g) Egg, whole raw, 1 large 6.25g Egg, whole, raw, 1 medium 5.5g Egg yolk, raw, 1 large 2.78g Egg white, raw, 1 large 3.51g Egg, whole, fried 6.23g Egg, whole, scrambled 6.76g Egg, whole, boiled 6.29g Egg, substitute, liquid, 1/4 cup 7.53g Egg white is about 10% protein (with the remainder being mostly water), of which a bit over half is a protein called albumen.