Composition of egg

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 Egg consists of three main parts, the shell, the egg white and the egg yolk. The 

shell consists of calcite crystals embedded in a matrix of proteins and 

polysaccharide complex. Inside the shell the viscous colorless liquid called the 

egg white accounts for about 58 per cent of the total egg weight. The composition of eggs. 

•Egg White

Egg white is composed of thin and thick portions. 20-25% of the total white of
fresh eggs (1-5 days old) is thin white. The chief constituents of egg white besides
water are proteins. Different types of proteins are present in egg white.

•Ovalbumin

 This constitutes 55% of the proteins of egg white. This is a phospho glycoprotein
and is composed of three components A1, A2, and A3, which differ only in
phosphorus content.
Conalbumin
this constitutes 13% protein of the egg albumin. It consists of two forms neither of
which contains phosphorus nor sulphur.

•Ovamucoid

It is a glycoprotein. This constitutes about 10% of the egg white proteins.

•Ovomucin

This protein is responsible for the jelly like character of egg white and the
thickness of the thick albumen. It contains 2% of the egg white. Its content in the
thick layers of albumin is about 4 times more than in thin layers. It is insoluble in
water but soluble in dilute salt solution


•Lysozyme

Lysozyme content of egg is 3.5%. This is an enzyme capable of lysing or
dissolving the cell wall of bacteria. It is composed of 3 components A, B and C. It
binds biotin and makes the vitamin unavailable. 

•Avidin

Avidin is 0.05% of the egg white protein. It is denatured by heat and cooked eggs
and do not affect the availability of biotin.

•Ovoglobulin

It is a protein consisting of two components G1 and G2 and both are excellent
foaming agents.

•Ovoinhibitor

% of egg protein is made up of Ovoinhibitor. It is another protein capable of
inhibiting trypsin and chymotrypsin.

•Egg yolk

Solid content of yolk is about 50%.Percentage composition of egg yolk on dry.The major proteins in egg yolk are lipoproteins, which include lipovitellins and
lipovitellinin. 

The lipoproteins are responsible for the excellent emulsifying
properties of egg yolk, when it is used in such products as mayonnaise.

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