Egg White
Muramidase
Ovomucin
Egg Yolk
Chickens
Eggs
Oviducts
Cystatins
Biofouling
Riboflavin
Rheiformes
Geese
Avidin
Vegetable Proteins
Biotin
Papain
Artifacts
Clostridium butyricum
Uridine Diphosphate N-Acetylgalactosamine
Protein Denaturation
Metallothionein-null mice absorb less Zn from an egg-white diet, but a similar amount from solutions, although with altered intertissue Zn distribution. (1/328)
The influence of metallothionein (MT) on Zn transfer into non-gut tissues was investigated in MT-null (MT-/-) and normal (MT+/+) mice 4 h after oral gavage of aqueous 65ZnSO4solution at doses of 154, 385, 770 and 1540 nmol Zn per mouse. Zn transfer was not significantly different between MT+/+ and MT-/- mice and was directly proportional to the oral dose (slope = 0.127, r = 0.991; 0. 146, r = 0.994, respectively). Blood 65Zn and plasma Zn concentrations increased progressively in MT-/- mice at doses >154 nmol Zn, reaching levels of 2.4% of oral dose and 60 micromol/L, respectively, at the 1540 nmol Zn dose. The corresponding values for MT+/+ mice were approximately half, 1.0% and 29 micromol/L. Intergenotypic differences were found in tissue distribution of 65Zn within the body; MT-/- mice had higher 65Zn levels in muscle, skin, heart and brain, whereas MT+/+ mice retained progressively more Zn in the liver, in conjunction with a linear increase in hepatic MT up to the highest Zn dose. MT induction in the small intestine reached its maximum at an oral dose of 385 nmol Zn and did not differ at higher doses. Absorption of a 770 nmol 65Zn dose from a solid egg-white diet was only one fourth (MT+/+) and one eighth (MT-/-) of the Zn absorption from the same dose of 65Zn in aqueous solution. MT+/+ mice had greater (P < 0.05) Zn absorption from the egg-white diet than did MT-/- mice, indicating that gut MT confers an absorptive advantage, but only when Zn is incorporated into solid food. (+info)Enrichment of enzyme activity on deformylation of 1-NFK-lysozyme. (2/328)
The formamide linkage of an inactive lysozyme derivative (1-NFK-lysozyme), formed by selective ozonization of tryptophan 62 in hen egg-white lysozyme [EC 3.2.1.17] was hydrolyzed with dilute acid faster in the frozen state at about --10 degrees than at 20 degrees. On hydrolysis of 1-NFK-lysozyme the low lytic activity increased to approximately 80% of that of native lysozyme. It is suggested that the binding ability associated with kynurenine 62 in the lysozyme derivative formed by this hydrolysis may be responsible for increase in enzymatic activity. (+info)Ovalbumin in developing chicken eggs migrates from egg white to embryonic organs while changing its conformation and thermal stability. (3/328)
Ovalbumin was detected in developing chicken eggs. The large majority of these ovalbumin molecules was found to be in a heat-stable form reminiscent of S-ovalbumin. About 83 and 90% of the ovalbumin population was in a heat-stable form in day 14 or stage 40 amniotic fluid and day 18 or stage 44 egg yolk, respectively, whereas ovalbumin in newly deposited eggs was in the heat-unstable, native form. Purified preparations of stable ovalbumin from egg white and amniotic fluid showed a less ordered configuration than native ovalbumin, as analyzed by circular dichroism and differential scanning calorimetry. In addition, mass spectrometric analysis exhibited distinct size microheterogeneity between the stable and native forms of ovalbumin. Immunohisotochemical study revealed that ovalbumin was present in the central nervous system and other embryonic organs. These results indicated that egg white ovalbumin migrates into the developing embryo while changing its higher order structure. (+info)A study of renaturation of reduced hen egg white lysozyme. Enzymically active intermediates formed during oxidation of the reduced protein. (4/328)
The material obtained from reduced hen egg white lysozyme after complete air oxidation at pH 8.0 and 37 degrees has yielded, by gel filtration on a Bio-Gel P-30 column, enzymically active species and an enzymically inactive form which eluted sooner than the active species but later than expected for a dimer of lysozyme. Reduced lysozyme also elutes at the same position as this inactive material. Examination of the fragments produced on CNBr cleavage of the inactive form indicates that at least 24% of the population contains incorrect disulfide bonds involving half-cystine residues 6, 30, 115, and 127. Tryptophan fluorescence and the intrinsic viscosity of the inactive form show an enlarged molecular domain with a disordered conformation. The yield of the inactive form increases as the oxidation of reduced lysozyme is accelerated using cupric ion. In the presence of 4 X 10(-5) M cupric ion, reduced lysozyme forms almost quantitatively the inactive form, which is almost completely converted to the native form by sulfhydryl-disulfide interchange catalyzed by thiol groups of either reduced lysozyme or beta-mercaptoethanol. The material trapped by alkylation of the free sulfhydryl groups with [1-14C]iodoacetic acid during the early stage of air oxidation of reduced lysozyme was fractionated by gel filtration to permit separation of the active species from the inactive form. Ion exchange chromatography of the active species yielded completely renatured lysozyme and three major enzymically active radioactive derivatives. Two of these derivatives contained approximately 2 mol of S-carboxymethylcysteine. Isolation and characterization of radioactive tryptic peptides from each of the three active forms, permitted the identification of Cys 6 and Cys 127, Cys 76 and 94, and Cys 80 as the sulfhydryl groups alkylated in these three incompletely oxidized, partially active forms. Thus, it appears that the interatomic interactions maintaining the compact three-dimensional structure of native lysozyme are operational even when one of these three native disulfide bonds between Cys 6 and Cys 127, Cys 76 and Cys 94, and Cys 64 and 80 is open. (+info)The non-enzymatic microbicidal activity of lysozymes. (5/328)
T4 lysozyme was thought to destroy bacteria by its muramidase activity. However, we demonstrate here that amphipathic helix stretches in the C-terminus of T4 lysozyme mediate its bactericidal and fungistatic activities. In heat-denatured T4 lysozyme, the enzymatic activity is completely abolished but unexpectedly, the antimicrobial functions remain preserved. Small synthetic peptides corresponding to amphipathic C-terminal domains of T4 lysozyme show a microbicidal activity. Its membrane disturbing activity was directly demonstrated for bacterial, fungal and plant cells but not in a hemolysis assay. Comparable results were obtained with hen egg white lysozyme. This opens up many new opportunities for optimization of lysozymes as antimicrobial agents in various applications by protein engineering. (+info)Sulfhydryl oxidase from egg white. A facile catalyst for disulfide bond formation in proteins and peptides. (6/328)
Both metalloprotein and flavin-linked sulfhydryl oxidases catalyze the oxidation of thiols to disulfides with the reduction of oxygen to hydrogen peroxide. Despite earlier suggestions for a role in protein disulfide bond formation, these enzymes have received comparatively little general attention. Chicken egg white sulfhydryl oxidase utilizes an internal redox-active cystine bridge and a FAD moiety in the oxidation of a range of small molecular weight thiols such as glutathione, cysteine, and dithiothreitol. The oxidase is shown here to exhibit a high catalytic activity toward a range of reduced peptides and proteins including insulin A and B chains, lysozyme, ovalbumin, riboflavin-binding protein, and RNase. Catalytic efficiencies are up to 100-fold higher than for reduced glutathione, with typical K(m) values of about 110-330 microM/protein thiol, compared with 20 mM for glutathione. RNase activity is not significantly recovered when the cysteine residues are rapidly oxidized by sulfhydryl oxidase, but activity is efficiently restored when protein disulfide isomerase is also present. Sulfhydryl oxidase can also oxidize reduced protein disulfide isomerase directly. These data show that sulfhydryl oxidase and protein disulfide isomerase can cooperate in vitro in the generation and rearrangement of native disulfide pairings. A possible role for the oxidase in the protein secretory pathway in vivo is discussed. (+info)Graphical representation of the salient conformational features of protein residues. (7/328)
A composite plot for depicting in two dimensions the conformation and the secondary structural features of protein residues has been developed. Instead of presenting the exact values of the main- and side-chain torsion angles (φ, psi and chi(1)), it indicates the region in the three-dimensional conformational space to which a residue belongs. Other structural aspects, like the presence of a cis peptide bond and disulfide linkages, are also displayed. The plot may be used to recognize patterns in the backbone and side-chain conformation along a polypeptide chain and to compare protein structures derived from X-ray crystallography, NMR spectroscopy or molecular modelling studies and also to highlight the effect of mutation on structure. (+info)The carbohydrates of the isoforms of three avian riboflavin-binding proteins. (8/328)
The carbohydrate chains of nine isoforms of chicken egg-white riboflavin-binding protein (RfBP) and six isoforms each of quail egg-white and yolk RfBP have been structurally characterized. The two N-glycosylation sites, Asn36 and Asn147, of the most abundant isoform of each of the three proteins were analyzed in further detail leading to the identification of different glycosylation patterns. In both chicken and quail egg-white RfBP the carbohydrates attached to position 36 had a lower degree of branching and, in the case of the quail protein, this site was only partially glycosylated. A very heterogeneous mixture of complex structures was characteristic of the other glycosylation site. Analysis of the two sites in quail yolk RfBP confirmed this result which agrees with what has been established for hen yolk RfBP. The presence in the three proteins of a highly heterogeneous mixture of differently branched glycans suggests that the differences in isoelectric points, which is a peculiarity of the different isoforms, are probably indeed due to differences in carbohydrate structure. (+info)The "egg white" is the common name for the clear, protein-rich liquid contained within an egg. In medical or scientific terms, it is known as the albumen. The albumen is composed mainly of water and proteins, including ovalbumin, conalbumin, ovomucoid, and lysozyme. It also contains small amounts of carbohydrates, vitamins, and minerals.
The egg white provides nutrition and protection for the developing embryo in fertilized eggs. In culinary uses, it is often consumed as a source of high-quality protein and is used in various dishes due to its ability to foam, gel, and bind ingredients together. It is also utilized in the production of vaccines and other medical products.
Muramidase, also known as lysozyme, is an enzyme that hydrolyzes the glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a polymer found in bacterial cell walls. This enzymatic activity plays a crucial role in the innate immune system by contributing to the destruction of invading bacteria. Muramidase is widely distributed in various tissues and bodily fluids, such as tears, saliva, and milk, and is also found in several types of white blood cells, including neutrophils and monocytes.
Ovomucin is a glycoprotein found in the egg white (albumen) of birds. It is one of the major proteins in egg white, making up about 10-15% of its total protein content. Ovomucin is known for its ability to form a gel-like structure when egg whites are beaten, which helps to protect the developing embryo inside the egg.
Ovomucin has several unique properties that make it medically interesting. For example, it has been shown to have antibacterial and antiviral activities, and may help to prevent microbial growth in the egg. Additionally, ovomucin is a complex mixture of proteins with varying molecular weights and structures, which makes it a subject of interest for researchers studying protein structure and function.
In recent years, there has been some research into the potential medical uses of ovomucin, including its possible role in wound healing and as a potential treatment for respiratory infections. However, more research is needed to fully understand the potential therapeutic applications of this interesting protein.
Egg proteins, also known as egg white proteins or ovalbumin, refer to the proteins found in egg whites. There are several different types of proteins found in egg whites, including:
1. Ovalbumin (54%): This is the major protein found in egg whites and is responsible for their white color. It has various functions such as providing nutrition, maintaining the structural integrity of the egg, and protecting the egg from bacteria.
2. Conalbumin (13%): Also known as ovotransferrin, this protein plays a role in the defense against microorganisms by binding to iron and making it unavailable for bacterial growth.
3. Ovomucoid (11%): This protein is resistant to digestion and helps protect the egg from being broken down by enzymes in the digestive tract of predators.
4. Lysozyme (3.5%): This protein has antibacterial properties and helps protect the egg from bacterial infection.
5. Globulins (4%): These are a group of simple proteins found in egg whites that have various functions such as providing nutrition, maintaining the structural integrity of the egg, and protecting the egg from bacteria.
6. Avidin (0.05%): This protein binds to biotin, a vitamin, making it unavailable for use by the body. However, cooking denatures avidin and makes the biotin available again.
Egg proteins are highly nutritious and contain all nine essential amino acids, making them a complete source of protein. They are also low in fat and cholesterol, making them a popular choice for those following a healthy diet.
The egg yolk is the nutrient-rich, inner portion of an egg that is surrounded by a protective layer of egg white. It is typically yellowish-orange and has a creamy consistency. The egg yolk contains various essential nutrients such as proteins, fats, vitamins (like A, D, E, and K), minerals (such as calcium, phosphorus, zinc, and iron), and antioxidants (like lutein and zeaxanthin). It is also a significant source of cholesterol. The egg yolk plays an essential role in the development of embryos in birds and reptiles, providing them with necessary nutrients for growth and energy. In culinary applications, egg yolks are often used as emulsifiers, thickeners, and leavening agents in various dishes.
Dietary egg proteins refer to the proteins found in eggs, specifically in egg whites. These proteins are a complete source of essential amino acids, making them high-quality proteins. The two main protein components in egg whites are ovalbumin and ovotransferrin. Other minor proteins include ovomucoid, ovomucin, and lysozyme.
Egg white proteins have a high biological value, which means they are easily digested and absorbed by the body. They also have various functional properties, such as foaming, emulsifying, and gelling, making them useful in food production and cooking. Additionally, egg white proteins have been studied for their potential health benefits, including their role in immune function and wound healing.
Conalbumin is a protein found in egg whites, also known as ovotransferrin. It is one of the three major proteins in egg white along with ovalbumin and ovomucoid. Conalbumin belongs to the transferrin family of proteins, which are responsible for binding and transporting iron in the body.
Conalbumin can bind to iron and sequester it, preventing the growth of certain bacteria that require iron for their survival. This property makes conalbumin an important component of the egg's defense system against bacterial infection. When conalbumin binds to iron, it undergoes a conformational change that prevents the growth of bacteria such as Salmonella and Shigella.
In addition to its antimicrobial properties, conalbumin has been studied for its potential role in nutrition, immunology, and cancer research. It is also used as a marker protein in biochemical and molecular biology techniques.
"Chickens" is a common term used to refer to the domesticated bird, Gallus gallus domesticus, which is widely raised for its eggs and meat. However, in medical terms, "chickens" is not a standard term with a specific definition. If you have any specific medical concern or question related to chickens, such as food safety or allergies, please provide more details so I can give a more accurate answer.
An ovum is the female reproductive cell, or gamete, produced in the ovaries. It is also known as an egg cell and is released from the ovary during ovulation. When fertilized by a sperm, it becomes a zygote, which can develop into a fetus. The ovum contains half the genetic material necessary to create a new individual.
In the medical context, the term "eggs" is not typically used as a formal medical definition. However, if you are referring to reproductive biology, an egg or ovum is a female reproductive cell (gamete) that, when fertilized by a male sperm, can develop into a new individual.
In humans, eggs are produced in the ovaries and are released during ovulation, usually once per month. They are much larger than sperm and contain all the genetic information necessary to create a human being, along with nutrients that help support the early stages of embryonic development.
It's worth noting that the term "eggs" is also commonly used in everyday language to refer to chicken eggs or eggs from other birds, which are not relevant to medical definitions.
I am not aware of a specific medical definition for the term "egg shell." Generally, in a medical context, an "eggshell skull" is a legal doctrine used to describe a situation where a defendant's negligent or reckless conduct causes harm to someone with a preexisting condition that makes them more susceptible to injury than an average person. The term comes from the idea that even a relatively minor blow could cause serious injury to someone with an "eggshell skull," just as dropping an egg on a hard surface would cause it to break, even though the same action might not harm a normal human skull.
However, if you are referring to a medical condition or issue related to actual eggshells, such as ingesting them or using them in a medical procedure, I would need more context to provide an accurate definition or explanation.
Oviducts, also known as fallopian tubes in humans, are pair of slender tubular structures that serve as the conduit for the ovum (egg) from the ovaries to the uterus. They are an essential part of the female reproductive system, providing a site for fertilization of the egg by sperm and early embryonic development before the embryo moves into the uterus for further growth.
In medical terminology, the term "oviduct" refers to this functional description rather than a specific anatomical structure in all female organisms. The oviducts vary in length and shape across different species, but their primary role remains consistent: to facilitate the transport of the egg and provide a site for fertilization.
Cystatins are a group of proteins that inhibit cysteine proteases, which are enzymes that break down other proteins. Cystatins are found in various biological fluids and tissues, including tears, saliva, seminal plasma, and urine. They play an important role in regulating protein catabolism and protecting cells from excessive protease activity. There are three main types of cystatins: type 1 (cystatin C), type 2 (cystatin M, cystatin N, and fetuin), and type 3 (kininogens). Abnormal levels of cystatins have been associated with various pathological conditions, such as cancer, neurodegenerative diseases, and inflammatory disorders.
Biofouling is the accumulation of microorganisms, algae, plants, and animals on wet surfaces, such as the hulls of ships, pier pilings, and buoys. This growth can have negative impacts on the performance and efficiency of equipment and infrastructure, leading to increased maintenance costs and potential environmental damage. In the medical field, biofouling can also refer to the undesirable accumulation of microorganisms or biomolecules on medical devices, which can lead to infection or device failure.
A "Parasite Egg Count" is a laboratory measurement used to estimate the number of parasitic eggs present in a fecal sample. It is commonly used in veterinary and human medicine to diagnose and monitor parasitic infections, such as those caused by roundworms, hookworms, tapeworms, and other intestinal helminths (parasitic worms).
The most common method for measuring parasite egg counts is the McMaster technique. This involves mixing a known volume of feces with a flotation solution, which causes the eggs to float to the top of the mixture. A small sample of this mixture is then placed on a special counting chamber and examined under a microscope. The number of eggs present in the sample is then multiplied by a dilution factor to estimate the total number of eggs per gram (EPG) of feces.
Parasite egg counts can provide valuable information about the severity of an infection, as well as the effectiveness of treatment. However, it is important to note that not all parasitic infections produce visible eggs in the feces, and some parasites may only shed eggs intermittently. Therefore, a negative egg count does not always rule out the presence of a parasitic infection.
Ovalbumin is the major protein found in egg white, making up about 54-60% of its total protein content. It is a glycoprotein with a molecular weight of around 45 kDa and has both hydrophilic and hydrophobic regions. Ovalbumin is a single polypeptide chain consisting of 385 amino acids, including four disulfide bridges that contribute to its structure.
Ovalbumin is often used in research as a model antigen for studying immune responses and allergies. In its native form, ovalbumin is not allergenic; however, when it is denatured or degraded into smaller peptides through cooking or digestion, it can become an allergen for some individuals.
In addition to being a food allergen, ovalbumin has been used in various medical and research applications, such as vaccine development, immunological studies, and protein structure-function analysis.
Riboflavin, also known as vitamin B2, is a water-soluble vitamin that plays a crucial role in energy production and cellular function, growth, and development. It is essential for the metabolism of carbohydrates, fats, and proteins, and it helps to maintain healthy skin, hair, and nails. Riboflavin is involved in the production of energy by acting as a coenzyme in various redox reactions. It also contributes to the maintenance of the mucous membranes of the digestive tract and promotes iron absorption.
Riboflavin can be found in a variety of foods, including milk, cheese, leafy green vegetables, liver, kidneys, legumes, yeast, mushrooms, and almonds. It is sensitive to light and heat, so exposure to these elements can lead to its degradation and loss of vitamin activity.
Deficiency in riboflavin is rare but can occur in individuals with poor dietary intake or malabsorption disorders. Symptoms of riboflavin deficiency include inflammation of the mouth and tongue, anemia, skin disorders, and neurological symptoms such as confusion and mood changes. Riboflavin supplements are available for those who have difficulty meeting their daily requirements through diet alone.
I'm sorry for any confusion, but "Rheiformes" is not a medical term. It is a taxonomic category in zoology, specifically an order that includes only one family, Rheidae, and two living species, both commonly known as rheas. They are large flightless birds native to South America, similar to ostriches and emus.
I'm sorry for any confusion, but "geese" is not a medical term. It refers to various waterbirds constituting the family Anatidae and the genus Branta, characterized by a long neck, wide wings, and a honking call. They are not related to human health or medicine. If you have any medical concerns or questions, I'd be happy to help you with those!
Avidin is a protein found in the white of eggs (egg whites) and some other animal tissues. It has a high binding affinity for biotin, also known as vitamin B7 or vitamin H, which is an essential nutrient for humans and other organisms. This property makes avidin useful in various biochemical and medical applications, such as immunohistochemistry, blotting techniques, and drug delivery systems.
Biotin-avidin interactions are among the strongest non-covalent interactions known in nature, with a dissociation constant (Kd) of approximately 10^-15 M. This means that once biotin is bound to avidin, it is very difficult to separate them. In some cases, this property can be exploited to create stable and specific complexes for various applications.
However, it's worth noting that the high affinity of avidin for biotin can also have negative effects in certain contexts. For example, raw egg whites contain large amounts of avidin, which can bind to biotin in the gut and prevent its absorption if consumed in sufficient quantities. This can lead to biotin deficiency, which can cause various health problems. Cooking egg whites denatures avidin and reduces its ability to bind to biotin, making cooked eggs a safe source of biotin.
Vegetable proteins, also known as plant-based proteins, are nitrogenous organic compounds derived from plants. These proteins are composed of amino acid chains that are essential for the growth, repair, and maintenance of body tissues. Vegetable proteins can be found in a wide variety of plant sources such as legumes (e.g., beans, lentils, peas), grains (e.g., rice, wheat, corn), nuts, seeds, and vegetables.
It is important to note that while vegetable proteins are often considered "incomplete" because they may lack one or more of the essential amino acids found in animal-based proteins, consuming a variety of plant-based protein sources throughout the day can provide all the necessary amino acids for a healthy diet. Vegetarian and vegan diets that are well-planned can meet protein needs without the use of animal products.
Biotin is a water-soluble vitamin, also known as Vitamin B7 or Vitamin H. It is a cofactor for several enzymes involved in metabolism, particularly in the synthesis and breakdown of fatty acids, amino acids, and carbohydrates. Biotin plays a crucial role in maintaining healthy skin, hair, nails, nerves, and liver function. It is found in various foods such as nuts, seeds, whole grains, milk, and vegetables. Biotin deficiency is rare but can occur in people with malnutrition, alcoholism, pregnancy, or certain genetic disorders.
Egg hypersensitivity, also known as egg allergy, is an abnormal immune response to proteins found in eggs. This reaction can occur when someone with a heightened sensitivity to these proteins comes into contact with them, either by ingesting eggs or being exposed to them through inhalation or skin contact.
The symptoms of egg hypersensitivity can vary widely, ranging from mild reactions such as hives, itching, and stomach discomfort to more severe reactions like anaphylaxis, which can be life-threatening. Anaphylaxis is a sudden and severe allergic reaction that can cause difficulty breathing, rapid heartbeat, and a drop in blood pressure.
If you suspect that you or someone else may have an egg allergy, it's important to speak with a healthcare professional for proper diagnosis and treatment. This may include avoiding eggs altogether, carrying an epinephrine auto-injector in case of a severe reaction, and wearing a medical alert bracelet to notify others of the allergy in case of an emergency.
Papain is defined as a proteolytic enzyme that is derived from the latex of the papaya tree (Carica papaya). It has the ability to break down other proteins into smaller peptides or individual amino acids. Papain is widely used in various industries, including the food industry for tenderizing meat and brewing beer, as well as in the medical field for its digestive and anti-inflammatory properties.
In medicine, papain is sometimes used topically to help heal burns, wounds, and skin ulcers. It can also be taken orally to treat indigestion, parasitic infections, and other gastrointestinal disorders. However, its use as a medical treatment is not widely accepted and more research is needed to establish its safety and efficacy.
An artifact, in the context of medical terminology, refers to something that is created or introduced during a scientific procedure or examination that does not naturally occur in the patient or specimen being studied. Artifacts can take many forms and can be caused by various factors, including contamination, damage, degradation, or interference from equipment or external sources.
In medical imaging, for example, an artifact might appear as a distortion or anomaly on an X-ray, MRI, or CT scan that is not actually present in the patient's body. This can be caused by factors such as patient movement during the scan, metal implants or other foreign objects in the body, or issues with the imaging equipment itself.
Similarly, in laboratory testing, an artifact might refer to a substance or characteristic that is introduced into a sample during collection, storage, or analysis that can interfere with accurate results. This could include things like contamination from other samples, degradation of the sample over time, or interference from chemicals used in the testing process.
In general, artifacts are considered to be sources of error or uncertainty in medical research and diagnosis, and it is important to identify and account for them in order to ensure accurate and reliable results.
'Clostridium butyricum' is a gram-positive, spore-forming, rod-shaped bacterium that is commonly found in the environment, including soil and water. It is also part of the normal gut microbiota in humans and animals. This organism produces butyric acid as one of its main fermentation products, hence the name 'butyricum'.
While 'Clostridium butyricum' can sometimes be associated with human diseases, particularly in individuals with weakened immune systems or underlying gastrointestinal disorders, it is also being investigated for its potential probiotic properties. Some studies suggest that certain strains of this bacterium may help prevent and treat various conditions, such as antibiotic-associated diarrhea, irritable bowel syndrome, and inflammatory bowel disease. However, more research is needed to confirm these findings and establish the safety and efficacy of 'Clostridium butyricum' as a probiotic.
Uridine Diphosphate N-Acetylgalactosamine (UDP-GalNAc) is not a medical term per se, but rather a biochemical term. It is used in the medical and scientific fields to describe a specific type of molecule called a nucleotide sugar. UDP-GalNAc plays a crucial role in the process of protein glycosylation, which is the attachment of carbohydrate structures (glycans) to proteins.
To provide a more detailed definition: UDP-GalNAc is a nucleotide sugar composed of uridine diphosphate (UDP), a molecule called N-acetylgalactosamine (GalNAc), and several phosphate groups. It serves as the donor substrate for the addition of N-acetylgalactosamine to serine or threonine residues on proteins during the initial step of O-linked glycosylation, a common post-translational modification in eukaryotic cells. This process is essential for various biological functions, including protein folding, stability, and cell recognition.
Protein denaturation is a process in which the native structure of a protein is altered, leading to loss of its biological activity. This can be caused by various factors such as changes in temperature, pH, or exposure to chemicals or radiation. The three-dimensional shape of a protein is crucial for its function, and denaturation causes the protein to lose this shape, resulting in impaired or complete loss of function. Denaturation is often irreversible and can lead to the aggregation of proteins, which can have negative effects on cellular function and can contribute to diseases such as Alzheimer's and Parkinson's.
"Coturnix" is a genus of birds that includes several species of quails. The most common species is the Common Quail (Coturnix coturnix), which is also known as the European Quail or the Eurasian Quail. This small ground-dwelling bird is found throughout Europe, Asia, and parts of Africa, and it is known for its distinctive call and its migratory habits. Other species in the genus Coturnix include the Rain Quail (Coturnix coromandelica), the Stubble Quail (Coturnix pectoralis), and the Harlequin Quail (Coturnix delegorguei). These birds are all similar in appearance and behavior, with small, round bodies, short wings, and strong legs that are adapted for running and scratching in leaf litter. They are also known for their cryptic coloration, which helps them blend in with their surroundings and avoid predators. Quails are popular game birds and are also kept as pets and for ornamental purposes in some parts of the world.
Egg white
Egg rolling
Fried egg
Salted duck egg
Cadbury Creme Egg
Egg substitutes
Basket of Flowers (Fabergé egg)
Egg garnish
The Pigeon Egg Strategy
Egg allergy
Easter egg
Deep fried egg
Poached egg
Luba Perchyshyn
Albumin
Scolitantides orion
Century egg
Transferrin
Eristalis tenax
Uniform access principle
Brown hairstreak
European spruce bark beetle
A-Day (University of Alabama)
Lawrence Bragg
Short-billed pigeon
Polyommatus amandus
Tea egg
Black imperial pigeon
Euphydryas intermedia
Puffinus
Egg white - Wikipedia
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Egg white
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Naturegg Simply Egg Whites Organic
Yolk23
- The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). (wikipedia.org)
- Lysozyme is a holoprotein which can lyse the wall of certain Gram-positive bacteria and is found at high levels in the chalaziferous layer and the chalazae which anchor the yolk towards the middle of the egg. (wikipedia.org)
- Egg whites do not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk. (wikipedia.org)
- kimbole, it is effective when you do not produce noticeable CM. The key is to not get any egg yolk in as that is the part that may contain bacteria. (medhelp.org)
- Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryonic chick, as it is rich in proteins and is of high nutritional value. (fact-index.com)
- Unlike the egg yolk, it contains little fat. (fact-index.com)
- Eggwhite surrounding the egg yolk. (botanical-online.com)
- To clear all the white and leave the yolk aside, pass the egg yolk from half the egg shell to the other half, while we leave the egg white to fall on the plate. (botanical-online.com)
- Lay the egg yolk and cover completely for about one and a half hour. (lomejordelagastronomia.com)
- Aquafaba is unique among egg replacers in that it captures some but not all of the characteristics of both egg white and yolk," he writes. (wesa.fm)
- In a world full of misinformation, somehow most people now mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG! (ironmagazine.com)
- By throwing out the yolk and only eating egg whites, you're essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. (ironmagazine.com)
- While the yolk supplies a rich source of omega 3 fats, the egg white is a source of one of the purest forms of animal protein. (larrybeinhart.com)
- As a reason, doctors and fitness experts often advise to limit the consumption of yolk to at most 2 to 5 per week for their fat content that may increase the amount of cholesterol, whereas the whites can be included in your diet every day. (larrybeinhart.com)
- While omega 3 fatty acids have their own benefits, eating having equal amounts of yolk as whites will increase the chances of cholesterol and heart ailments. (larrybeinhart.com)
- One raw egg white contains as little as 17 calories as opposed to the 71 calories of a whole egg (along with the yolk). (larrybeinhart.com)
- In recent years, the egg yolk has slowly made a comeback. (wellandgood.com)
- We discovered that the majority of the nutrients coming from an egg are lurking in the yolk, meaning we should eat the whole egg," she says. (wellandgood.com)
- Amy Gorin , RDN, a plant-based registered dietitian in the New York City area, sides with the yolk in the egg whites versus whole egg battle, too. (wellandgood.com)
- The majority of an egg's vitamins and minerals are found within the egg yolk. (wellandgood.com)
- The company processed two million eggs a day into pasteurized liquid or frozen egg white, egg yolk, and whole egg. (cdc.gov)
- Lemon juice, melted butter, salt, and pepper were added to the egg yolk mixture while heating over a hot water bath. (cdc.gov)
- Cook eggs until both the yolk and white are firm. (cdc.gov)
Eggs34
- Thorough cooking eliminates the direct threat (i.e. cooked egg whites that are solid and not runny), but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria. (wikipedia.org)
- White eggs make up approximately 1% of total production in the UK and are predominantly used by the food service sector, including fast food restaurants. (nfuonline.com)
- Despite some misconceptions that white eggs are of lower quality, other than the colour of the shell, there are very few differences between a brown and white egg that consumers would notice. (nfuonline.com)
- While most retailers have sold almost 100% brown eggs since the 1980s, in more recent times, the unprecedented demand for egg as a result of the coronavirus pandemic has led some retailers to stock white eggs on shelf alongside the usual brown offering. (nfuonline.com)
- Tesco was one of the first retailers to begin stocking white eggs on shelf back in May 2020. (nfuonline.com)
- Noble Foods Agriculture Director for Company Farms and Retail Jean-Paul Michalski said: "We've had experience of white birds over the years and already have a number of flocks on the ground in free-range production to further expand the journey with Tesco and their customers to introduce more white eggs onto retail shelves. (nfuonline.com)
- The product offered is a mixed pack of white and brown eggs, with a ratio of 30% white and 70% brown. (nfuonline.com)
- Already it's clear to see how well the bird is adapted to use the multi-tier aviary systems with high levels of activity, reduced feed consumption and very good egg recovery," said Tesco's Agricultural Manager for Poultry and Eggs John Kirkpatrick. (nfuonline.com)
- The Every Company uses DNA sequencing data from chickens to create what it calls a "protein recipe" for making egg whites with the same molecular components as real eggs. (singularityhub.com)
- The Every Company says its egg whites have "outstanding culinary functionality," and will behave just like real eggs in anything from baked goods to homemade pasta to sauces, dressings, or cocktails. (singularityhub.com)
- This royalty free photo, "Chicken Eggs In Egg Box On White Wooden Background", can be used in business, personal, charitable and educational design projects: it may be used in web design, printed media, advertising, book covers and pages, music artwork, software applications and much more. (freedigitalphotos.net)
- Despite this, eggs, or in particular egg whites, have played a role in bar culture for literally centuries and shouldn't be rejected out of hand. (mixology.eu)
- If you want to use real egg white but hate dealing with raw eggs, you can always use packaged or bottled pasteurized egg white, a product you'll find meanwhile in among the essentials in many large-scale kitchens. (mixology.eu)
- Naturegg Simply Egg Whites is an excellent alternative to whole eggs as it offers consumers a convenient means of obtaining egg whites without the fuss, mess and expense of breaking and separating whole-shell eggs. (burnbraefarms.com)
- Martin Miido, director of communications for Coop Estonia, says that while the Baltic sprat tray is usually empty by the eve of the Republic of Estonia's anniversary, there might be no white eggs left by Saturday evening this week. (err.ee)
- As the demand for eggs, particularly white eggs, rises, so does the variety of curd cheese consumed, while manufacturers are adding new products to their curd lines. (err.ee)
- The White House also plans to send thousands of commemorative 2021 Easter Egg Roll eggs to vaccination sites and hospitals in the days ahead, said Michael LaRosa , a spokesperson for first lady Jill Biden. (axios.com)
- The White House plans to send out thousands of the 2021 commemorative Easter Egg Roll eggs in the coming days to vaccination sites and local hospitals. (axios.com)
- This essential egg slicer from KitchenAid is perfect for making thin, uniform slices of hard-boiled eggs, mushrooms, soft cheeses, and more. (qfc.com)
- Thanks to Cadbury's White Creme Egg Hunt , folks are scanning the web for virtual Cadbury Creme Eggs with the hopes that they'll find a lucky White Chocolate Cadbury Creme Egg. (elitedaily.com)
- According to the Cadbury White Creme Egg Hunt's website, the company has placed Cadbury Creme Eggs in UK ads , websites, articles, and billboards that belong to third party brands. (elitedaily.com)
- FYI, there are 1,000 White Chocolate Cadbury Creme Eggs hidden throughout the contest, which means you won't be the only person who finds one. (elitedaily.com)
- Are Whole Eggs or Egg Whites Better for You? (ironmagazine.com)
- Well, to my shock and horror, I noticed that he was cracking the eggs open and screening the egg whites into a bowl and throwing out the egg yolks. (ironmagazine.com)
- To help bring even more proof that whole eggs are better for you than egg whites, I recently read a University of Connecticut study that showed that a group of men in the study that ate 3 eggs per day for 12 weeks while on a reduced carb, higher fat diet increased their HDL good cholesterol by 20%, while their LDL bad cholesterol stayed the same during the study. (ironmagazine.com)
- So I hope we've established that whole eggs are not some evil food that will wreck your body… instead whole eggs are FAR superior to egg whites. (ironmagazine.com)
- Then, earlier this year, a study published in The American Journal of Clinical Nutrition found those who ate seven or more eggs per week actually had better cardiovascular health than the participants who only ate one or less egg per week. (wellandgood.com)
- Avidin, a protein found in egg whites, binds strongly to biotin, impairing the absorption of the vitamin, leading to severe biotin deficiency in those who consume excessive amounts of raw eggs. (medscape.com)
- The authors recommend that the following measures be taken: medical evaluation of symptomatic workers, reassigning workers with asthma related to workplace exposure to egg proteins, and avoidance of egg derived vaccines by those with immunoglobulin-E mediated hypersensitivity to eggs. (cdc.gov)
- This report describes four SE outbreaks during 1994-1995 associated with consumption of raw shell eggs (i.e., unpasteurized eggs) and underscores that outbreaks of egg-associated SE infections remain a public health problem. (cdc.gov)
- Cultures of pooled whole raw shell eggs, egg whites, and raw shell eggs from the same shipment as the implicated eggs did not yield Salmonella. (cdc.gov)
- The hollandaise sauce was prepared on August 28 by hand-cracking and pooling the egg yolks from 36 extra-large grade A raw shell eggs. (cdc.gov)
- Don't wash warm, fresh eggs because colder water can pull germs into the egg. (cdc.gov)
- 1 Its increasing incidence in the United Kingdom and the United States of America in the 1980s was mainly attributed to consumption of raw or undercooked contaminated poultry, hen eggs and egg-containing products. (who.int)
Yolks11
- It forms around fertilized or unfertilized egg yolks. (wikipedia.org)
- Allergic reactions against egg white are more common than reactions against egg yolks. (wikipedia.org)
- Immerse the cured egg yolks into a bowl with water in order to remove all the exceeding sugar and salt. (lomejordelagastronomia.com)
- Just before serving, put the goose egg yolks on a tray with olive oil and heat in the oven. (lomejordelagastronomia.com)
- In fact, the egg whites are almost devoid of nutrition compared to the yolks. (ironmagazine.com)
- Even the protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. (ironmagazine.com)
- Not to even mention that the egg yolks from free range chickens are loaded with omega-3 fatty acids. (ironmagazine.com)
- In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids. (ironmagazine.com)
- But separating the whites and finding what to do with the discard yolks is diabolical. (larrybeinhart.com)
- In 1968, the American Heart Association (AHA) recommended consuming no more than three egg yolks per week in order to reduce cardiovascular disease. (wellandgood.com)
- It used to be said that egg yolks raise cholesterol and increase our chances for heart disease and stroke. (wellandgood.com)
Ingredients2
- It is not always difficult for home cooks to find non-animal substitutes to everyday ingredients - vegans have been using chickpea water as an egg substitute for years (the chickpeas give off a lot of protein in the water they are cooked in). (springwise.com)
- For instance, these syrups add a significant extra portion of sugar to a White Lady or an Angus & Beuser Special, requiring the bartender to spend a lot more time compensating with the remaining ingredients. (mixology.eu)
Pure egg whites1
- Naturegg Simply Egg Whites are pasteurized and made from 100% pure egg whites. (burnbraefarms.com)
Proteins10
- Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. (wikipedia.org)
- Egg white is an alkaline solution and contains around 149 proteins. (wikipedia.org)
- full citation needed] The table below lists the major proteins in egg whites by percentage and their natural functions. (wikipedia.org)
- Coagulation comes from the mixing of air into the whites, which causes the proteins to come out of their natural state. (wikipedia.org)
- The egg white is a clear liquid (also called albumen , or ovalbumin) contained within a bird 's egg .It consists mainly of about 10% proteins dissolved in water. (fact-index.com)
- As the egg cooks the heat causes the bonds within the proteins to break. (fact-index.com)
- The advantage of egg white and the reason it's also used at bars lies in the fact that it contains more than 10% proteins. (mixology.eu)
- Intl. Egg Whites Liquid: The Best Egg Whites Rich in Proteins! (larrybeinhart.com)
- Because, egg white is composed of only proteins with almost no fat content , which makes for an excellent weight loss food . (larrybeinhart.com)
- Water-soluble proteins found in egg whites, blood, lymph, and other tissues and fluids. (bvsalud.org)
Albumen3
- Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. (wikipedia.org)
- In the world of protein, egg albumen is nearly perfect! (jayrobb.com)
- And our egg white formula is chock-full of PURE egg albumen! (jayrobb.com)
Chickens4
- In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. (wikipedia.org)
- When tested, the fungus-produced ovalbumin powder had many of the same useful qualities as egg white powder from chickens, such as the ability to foam up. (springwise.com)
- The egg white protein raw material is derived from chickens not treated with growth hormones. (ralphs.com)
- The company notes that its method for making egg whites uses a lot less water, land, and energy than raising and maintaining chickens does. (singularityhub.com)
Calories2
- There are 34 calories in 2 large Egg White. (fatsecret.com)
- Egg whites contain very little calories. (larrybeinhart.com)
Ovalbumin1
- The researchers have used 'cellular agriculture' to produce ovalbumin - the protein in egg whites, without using any animals. (springwise.com)
Chocolate egg2
- A delicious surprise for Easter morning, a colourful white chocolate egg packaged on a square of chocolate. (notonthehighstreet.com)
- A delicious white chocolate egg with toasted and lightly salted whole embedded hazelnuts, almonds and pistachios. (ditalia.com)
Substitute3
- A great substitute is egg whites. (medhelp.org)
- Use in baking, as a substitute for a whole beaten egg in most breakfast dishes (e.g. omelettes), as a fat-free protein source, or to add protein and a frothy texture to healthy fruit drinks. (burnbraefarms.com)
- It took a lot of trial and error to figure out how to use aquafaba as an egg-free substitute in dishes from meringue to brioche breads and more, says vegan blogger and cookbook author Zsu Dever. (wesa.fm)
Glycoprotein found2
- Ovomucoid is the major allergen from egg white and is a heat-resistant glycoprotein found to be a trypsin inhibitor. (wikipedia.org)
- The ureido ring is involved in the high affinity binding of biotin to avidin, a glycoprotein found in egg-white. (medscape.com)
Mistakenly1
- Some mistakenly believe that raw egg-white consumption is the only cause of biotin deficiency. (medscape.com)
20201
- In 2020, around 1.6 million tonnes of egg whites were used commercially, often in the form of powder. (springwise.com)
Cholesterol2
- Egg whites have absolutely no fat or cholesterol, but are still a source of 3 vitamins and minerals and packed with high-quality protein. (burnbraefarms.com)
- However, the group that ate egg substitutes (egg whites) saw no change in either and did not see the improvement in good cholesterol (remember that higher HDL levels are associated with lower risk of heart disease) that the whole egg eaters did. (ironmagazine.com)
Milk2
- In a continued expansion of the list of animal products now being made without animals (such as salmon , bacon , steak , and milk , to name a few), San Francisco-based Every Company just released its Every EggWhite. (singularityhub.com)
- Egg Whites International brings you tasteless and filtered raw egg whites that have milk-like texture which when consumed without being cooked , will supply 12% more protein as opposed to cooked ones. (larrybeinhart.com)
Real egg2
- I figure since I don't have EWCM (or any CM for that matter), that I should use real egg whites! (medhelp.org)
- that sounds amazing, so i guess real egg whites are sperm friendly. (medhelp.org)
Calorie1
- Egg Whites International Liquid Egg Whites: The richest source of low-calorie protein! (larrybeinhart.com)
Hens3
- However, the researchers also studied the sustainability of the method, as compared to raising hens for their egg whites. (springwise.com)
- Just like Simply Egg Whites, but produced from free range hens fed an organic feed diet. (burnbraefarms.com)
- Naturegg Simply Egg Whites Organic are just like Simply Egg Whites, but they are produced from free range hens that have access to the outdoors (weather and environmental conditions permitting), fed an organic multigrain feed that is grown on land that has had no herbicides, pesticides or preservatives used on it in 3 years. (burnbraefarms.com)
Trending1
- Gen Z and millennials are trending toward healthy snacks, and the roughly 25% who snack more than once per day engage in additional snacking because of cravings and convenience, according to a new white paper from American Egg Board . (vendingmarketwatch.com)
Bites6
- Plug Egg Bites Maker into outlet to start cooking. (hamiltonbeach.com)
- When green light goes out, unplug egg bites maker. (hamiltonbeach.com)
- Allow egg bites to rest for a few minutes. (hamiltonbeach.com)
- To remove egg bites, invert tray onto a serving plate. (hamiltonbeach.com)
- Then try these egg white bites! (fitbodybootcamp.com)
- EGG Bakes and EGG Bites are Registered Trademarks of Burnbrae Farms. (burnbraefarms.com)
Allergen1
- The LGC Allergen Reference Material - Egg white powder is a characterized allergenic ingredient with a known amount of egg allergen that can be used to produce quality controls or in the production of fortified and incurred samples. (romerlabs.com)
Decorate1
- To decorate these biscuits why not use our Dr. Oetker Soft Fondant White Icing and the Bright and Bold Sprinkles M ix . (oetker.co.uk)
Beans4
- This vegetarian stew based on white beans is an easy meal to make and while the days are grey and cold it's kind of nice to have a hearty stew in rotation. (food52.com)
- The canned beans are transformed into a hearty weeknight dish and swirled with feta, herbs and poached egg, this comes together in no time. (food52.com)
- The creamy poached egg, the flavorful broth, and the chewy white beans create a composition that seems much more complicated than it is. (food52.com)
- The name aquafaba (loosely, a combination of the Latin words aqua , for water, and faba , for beans) comes courtesy of Goose Wohlt, a software engineer and vegan who stumbled across the magic ingredient in 2015, while looking for a way to make egg-free meringues for his mother's Seder. (wesa.fm)
Nutritional1
- And if either of those instances make sense for you, don't worry-you're still reaping plenty of nutritional benefits from the egg whites. (wellandgood.com)
Foam4
- citation needed] The physical stress of beating egg whites can create a foam. (wikipedia.org)
- A foam is formed by the protein forming a stable film around the included air.Studies show that the best foam forms when the unraveling of the protein is only partial.Overbeating egg white destabalises the foam by completely unravelling the protein molecules. (fact-index.com)
- Aquafaba, commonly made from chickpea water, can be whipped into a stiff foam for an excellent vegan replacement for egg whites. (wesa.fm)
- Whipped into a stiff foam, it's an excellent replacement for egg whites - and a cause for rejoicing among vegans. (wesa.fm)
Healthier1
- Egg whites are a healthier option for people who have to lower their fat intake. (wellandgood.com)
Cheese2
- Help give more power to your mornings with Jimmy Dean Delights Turkey Sausage, Egg White & Cheese English Muffin Breakfast Sandwiches. (super1foods.com)
- Turkey sausage, egg whites and cheese come together on a whole grain English muffin sandwich for a portable breakfast at home or on the go. (super1foods.com)
Sperm2
- Although the unfertilized egg survives only about 12 hours, sperm can survive for as long as 5 days after intercourse. (msdmanuals.com)
- Sperm can survive (and fertilize an egg) up to 5 days after sexual intercourse. (msdmanuals.com)
Chunks1
- Finally add the White Chunks and stir into the mixture. (oetker.co.uk)
Powder4
- Jay Robb Egg White Protein powder is unique and famous for its natural flavor systems. (ralphs.com)
- For people whose bar concept fits in with this philosophy, using a sterile powder resembling a detergent that creates an effect in a drink similar to that of fresh egg white might be just the thing. (mixology.eu)
- We believe that nothing on the market out-performs Jay Robb Egg White Protein Powder. (jayrobb.com)
- Colorless to pink crystalline mass or white powder, syrupy liquid when mixed with water. (cdc.gov)
Chicken egg protein1
- They insert the DNA sequence of chicken egg protein into yeast then feed the yeast with sugar. (singularityhub.com)
Culinary1
- Egg whites are a culinary workhorse that omnivores frequently take for granted. (wesa.fm)
Recipes1
- After two years of rallying from the vegan community and others experimenting with "eggless" egg whites, these DIY recipes are now getting codified into cookbooks devoted solely to the pulse miracle that is aquafaba. (wesa.fm)
Easter Egg10
- The Obamas welcome families to the annual White House Easter Egg Roll on Monday, April 21. (politico.com)
- The White House opened its gates for its biggest social event of the year, the annual Easter Egg Roll. (nbcwashington.com)
- The White House Easter Egg Roll dates to 1878. (nbcwashington.com)
- The White House Easter Egg Roll has been canceled for the second year in a row due to the coronavirus pandemic. (axios.com)
- Click here to be notified by email when White Chocolate with Salted Hazelnuts, Pistachio and Almonds Easter Egg - 17.6 oz becomes available. (ditalia.com)
- Your Easter Egg Biscuits are now ready to enjoy! (oetker.co.uk)
- A tiny Easter egg toddler leads the charge at the White House Easter Egg Roll Monday, April 21, 2003. (archives.gov)
- Easter egg hunts are getting *serious* across the pond, you guys. (elitedaily.com)
- This definitely isn't your typical Easter egg hunt, though. (elitedaily.com)
- If you're currently in the United Kingdom and have a good eye for Easter egg hunts, go ahead and start your virtual journey. (elitedaily.com)
Frothy1
- In Spanish, this correct texture for the egg white to be well beaten is called " A punto de nieve" (= similar to snow falling texture) It is so called because it is a type of texture that resembles freshly fallen snow: white and frothy. (botanical-online.com)
Healthy2
- A back-and-forth battle followed about whether it's egg whites or the whole egg that's the heart-healthy breakfast choice. (wellandgood.com)
- Is an egg white omelette one of the biggest healthy-eating myths out there? (wellandgood.com)
Water3
- If cooking a second batch and Egg Bite Maker is hot, add an additional 10 mL of water. (hamiltonbeach.com)
- Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. (food52.com)
- A fresh, undamaged egg rinsed on the outside with hot water before handling (yes, salmonella can also hide on the outer shell) is absolutely safe, even when it's raw. (mixology.eu)
Poultry1
- NFU National Poultry Board Chair Thomas Wornham said: "We have seen white egg used within the food service sector for some time. (nfuonline.com)
Delicious1
- One taste of our easy-to-mix delicious Egg White Protein, and you''ll be a fan for life! (ralphs.com)
House Historical Association1
- The White House Historical Association announced the event will instead take place virtually. (axios.com)
Biotin3
- The biochemical basis for egg-white injury syndrome was quickly elucidated when raw egg whites were found to contain the glycoprotein avidin, which has a remarkable affinity for biotin. (medscape.com)
- The final step in solving the mystery of egg-white injury syndrome was the demonstration that the syndrome could be prevented by heating the egg whites, a process that denatures avidin and destroys its affinity for biotin. (medscape.com)
- Nonetheless, a diet that contains raw egg whites quickly and almost invariably leads to biotin deficiency. (medscape.com)
Ingredient1
- Egg whites are an important ingredient in the food industry, where they supply protein in a huge number of products. (springwise.com)
Bowl1
- The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites. (wikipedia.org)
Texture1
- Nevertheless, we understand eating fresh and raw egg whites is not very palatable or desirable for the texture and the distinctive smell that egg has, which is why we bring you the best version of it so that you can consume it and get all the benefits without having to compromise on the taste and flavour. (larrybeinhart.com)
Amounts1
- In the early 1900s, researchers found that the inclusion of large amounts of raw egg whites in diets in rats produced symptoms of toxicity. (medscape.com)
Expands1
- The protein is elastic, so when the egg white is cooked, and the air expands, the white stretches then sets in the expanded position. (fact-index.com)
Beaten1
- It is often used and separated for cooking (for meringues, souffl s, and some omelettes), which is where it derives its name from: when egg white is beaten it turns white. (fact-index.com)
Large2
- A raw U.S. large egg contains around 33 grams of egg white with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. (wikipedia.org)
- An egg white from a large egg has no fat and 4 grams of protein," she says. (wellandgood.com)
Drinks3
- Drinks with egg are not just for your Granny! (mixology.eu)
- But many folks seem to think so, and they avoid drinks with egg white like the plague. (mixology.eu)
- Drinks with egg white also bond easily and produce an elegantly creamy mouthfeel. (mixology.eu)
Essentially1
- They are essentially nothing more than sugar syrups with pasteurized egg white like the ones above added during the production process. (mixology.eu)
Mixture1
- Evenly fill each of the 16 mini muffin tins with the egg white mixture. (fitbodybootcamp.com)
Dishes1
- Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. (cdc.gov)
Potassium1
- One raw egg white contains 54mg of potassium, which is a vital element for good bone health and effective functioning of the cells and organs. (larrybeinhart.com)
Outbreaks1
- 5 The vehicles of transmission identified in a few reported localized outbreaks included luncheon pork 6 and an egg-based Malay pancake. (who.int)
Found1
- At that moment, the website will virtually unwrap your egg and tell you whether or not you've found a White Chocolate Cadbury Creme Egg. (elitedaily.com)
Bowls1
- Copper bowls have been used in France since the 18th century to stabilize egg foams. (wikipedia.org)
Liquid4
- Introducing Egg White's International Liquid Egg Whites . (larrybeinhart.com)
- Why choose Egg whites International Liquid egg whites over other Protein Sources or Solutions in the Market? (larrybeinhart.com)
- Since these egg whites are in liquid form , the possibilities are endless. (larrybeinhart.com)
- Egg Whites International liquid egg whites is particularly a trusted brand among any for its competitive pricing. (larrybeinhart.com)