Egg protein
Egg and egg protein are the staple of bodybuilding nutrition and supplementation. Egg contains all the eight essential amino acids which our body cannot make from other substances.
An average sized egg contains about 39 grams of water, seven gram protein, 5.6 grams of fat, .5 grams of carbohydrates and some vitamins and minerals. Egg yolk and egg white makeup the egg and both of them have their own nutritional values.
Two values are used to measure protein quality. Protein Digestibility Corrected Amino Acid Score (PDCCA) and biological value. Biological value measures the amount of protein retained from the absorbed protein. Egg protein scores 100 on biological value. The PDCCA score measures the “completeness” of a protein, where a score of one is the highest measure. Egg whites have a score of one.
Egg Yolk nutrition value:
Large size- 17 grams
Water- 8.893 grams
Energy kcal- 54.740
Energy kj- 228.820
Protein- 2.696 grams
Total fat- 4.512 grams
Cholesterol- 209.78 mg
Carbohydrate- 0.610 grams
Egg white nutrition facts:
Large size- 33 grams
Water- 28.898 grams
Energy kcal- 17.160
Energy kj-71.280
Protein- 3.597
Total fat- 0.056 grams
Carbohydrates- 0.241 grams
From the above facts we can see that egg white contains more protein with almost no fat content, and no cholesterol, while the egg yolk has less protein and all the fat and cholesterol.
Egg proteins change when someone heat them, beat them, or mix them with other ingredients
When heat is applied quietly drifting egg white proteins are disturbed, they slam the surrounding water molecules and bash into each other. All this bashing breaks the weak bonds that holds these protein.
The egg proteins uncurl and bump into other proteins. New chemical bonds form but binds the protein to each other, these bonds connect each protein to each other.
When raw egg is beaten air bubbles are incorporated into the water protein solution. Adding the air bubbles to egg white breaks the egg bonds as done by heating.