Name
Artamonov Andrey Mihaylovich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Maikop State Technological University
Web site url
—
Articles count: 1
The article gives a review and the experimental data on
the nutritional value of eggs protein comprising
protein, carbohydrates, minerals and amino acids.
Metabolism, the structure and function of each cell, as
well as external and internal protective functions are
defined by proteins. We consider the study of
functions of trace elements found in significant
numbers in the eggs, which contribute to health:
vitamin D, vitamin B12, choline, folic acid, selenium,
lutein and zeaxanthin. The high content of egg protein
contributes to greater satiety, weight loss and eye
health. We present experimental data on the amino
acid composition of the protein and experiments of
drying a cooked egg white, placed in a Petri dish.
After 10 minutes of drying, the weight of the protein
did not change and amounted to 0.1 g, which is 16% of
the weight of the original white protein. The photo
shows that the protein is lost during drying white and
became transparent, and protein grains look like
"melted" and partially connected with each other. The
data obtained can be used for understanding the
operation of the biological process of protein in vivo