Oyen J., Gjesdal C.G., Karlsson T., Svingen G.F., Tell G.S., Strand E., Drevon C.A., Vinknes K.J., Meyer K., Ueland P.M., et al. Missimer A., DiMarco D.M., Andersen C.J., Murillo A.G., Vergara-Jimenez M., Fernandez M.L. Food Chem 85:569577, Causeret D, Matringe E, Lorient D (1991) Ionic strength and pH effects on composition and microstructure of yolk granules. By 1995, there was a concerted effort to unify all the US national dietary recommendations and to support in vitro and in vivo research to rehabilitate eggs [1]. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products. Depending on the protein considered, these antimicrobials may exhibit antibacterial, antiviral, antifungal, or antiparasitic activities (Table 4). 8600 Rockville Pike Andersen C.J. Krkavcova E., Kreisinger J., Hyankova L., Hyrsl P., Javurkova V. The hidden function of egg white antimicrobials: Egg weight-dependent effects of avidin on avian embryo survival and hatchling phenotype. Eggs are also a good source of choline, which is important for cognitive health, and they contain antioxidants that can help protect your eyesight. Wang J., Um P., Dickerman B.A., Liu J. Zinc, Magnesium, Selenium and Depression: A Review of the Evidence, Potential Mechanisms and Implications. It is remarkable that a lot of egg proteins have no identified physiological function described yet, besides providing essential amino-acids for the embryo but also for egg-eating species including humans. Egg production in Africa. The kinetics of protein digestion is sequential, starting with the hydrolysis of proteins into peptides until complete degradation into dipeptides and, finally, free amino acids. Nys Y., Guyot N. Egg formation and chemistry. The egg yolk contains 1 % minerals with phosphorus as the most abundant mineral component. An air space forms when the contents of the egg cool and contract after the egg is laid. As an example, free rearing results in significantly higher total tocopherol, alpha-tocopherol, and lutein contents, as compared to the battery cage and the organic system, respectively, when hens are fed a similar conventional diet [152].
