Nature
Egg (Gallus gallus) is a food product with substantial nutritional content, suitable and popular among individuals of all ages (children, adults, elderly). Both egg white and egg yolk are the edible parts of egg and are rich in proteins. The egg is reported to contain both macro and micronutrients required for embryonic development until hatching (1).
Egg yolk is a rich source of lipids, vitamins, and minerals. The proteins present in egg yolk mainly comprise of phosvitins, livetins, low-density lipoproteins (LDL), high-density lipoproteins (HDL), vitellenin, and apoprotein B (1, 2). Allergens present in the egg are known to be there in both egg yolk and egg white (3); however, the egg yolk proteins are found to be less allergenic compared to the proteins derived from egg white (4). The egg yolk has been reported to possess two clinically important allergens, which are Gal d 5 (alpha-livetin/chicken serum albumin), a heat-labile protein, and Gal d 6 or YGP42 (a lipoprotein), a heat-resistant protein (3, 5, 6). Moreover, Gal d 5 has been claimed as a major allergen present in egg yolk (6, 7).
Globally, eggs have been extensively utilized in food products like bread, egg noodles, pancakes, waffles, cakes, French toast, tea-boiled egg, and others (8). Egg yolk is majorly used in products like salad dressing, sauces, confectionery, creams, noodles, baking goods, and mayonnaise (9).
Habitat
Hen’s eggs are regarded as fresh up to 28 days post laying. Room temperature or preferably refrigeration is considered ideal for the storage of shelled eggs. Variation in storage condition and duration for eggs can induce physiochemical changes and further protein denaturation. These changes are manifested due to the exchange of water between egg white and yolk, loss of carbon dioxide and water through the pores in eggshells, further resulting in increased air cell volume (1).
Taxonomy
Gallus domesticus (Hen’s egg) belongs to the family Phasianidae (chicken) (10).
Taxonomic tree of Hen’s Egg (10) |
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Domain |
Eukaryota |
Kingdom |
Animalia |
Phylum |
Chordata |
Subphylum |
Vertebtata |
Class |
Aves |
Order |
Galliformes |
Family |
Phasianidae |
Subfamily |
Phasianinae |
Genus |
Gallus |
Species |
Gallus gallus |
Sub-species |
Gallus gallus domesticus |
Taxonomic tree of Hen’s Egg (10) |
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Tissue
The average protein concentration of a whole egg is found to be 12.5g/100g of a raw fresh egg, while the average protein concentration of egg white (including vitelline membrane) might be 10.9g/100g of a raw fresh egg. Egg white and egg yolk are separated by the vitelline membrane that prevents seepage of egg yolk content into the egg white. The vitelline membrane’s strength has been reported to reduce with prolonged storage, resulting in a flatter yolk with a larger diameter.These modifications further result in an exchange of components (glucose, carbohydrates, vitamins, proteins, and other trace elements) between the egg white and yolk (1).
Egg yolk has been reported to be primarily comprised of carbohydrates (1%), lipids (31 to 35%), proteins (15 to 17%), and water (50%). Low-density lipoproteins (17%), phosvitin (8%), livetins (38%), and lipovitellins (36%) are the proteins present in egg yolk. The yellow color of the yolk has been found to be imparted by the presence of carotenoids (1%) (11).
During the cooking process, egg proteins are claimed to undergo significant conformational modifications (based on heating temperature and cooking time), leading to protein denaturation. This process of protein denaturation may lead to the inactivation of antinutritional factors like antiprotease from egg-white and other highly resistant proteins in eggs (1).