Egg protein

What is Egg White Protein (egg albumin)?

Eggs, particularly chicken eggs, are a staple food in every diet across the world. They are considered Nature’s perfect food and there's a good reason for it: they are an excellent natural source of high-quality protein, antioxidants, and vitamins.

Proteins present in eggs are found both in the yolk and the white. The protein fraction of egg white consists primarily of ovalbumin, which accounts for 54% of the total egg white proteins.

Egg white protein is widely used as a food supplement and provides all essential amino acids, which makes it a highly valuable source of protein. Egg white protein supplements usually contain no cholesterol and are low in fats while providing all essential amino acids. They are also a popular protein alternative for people with lactose intolerance or an allergy to milk, who are not able to take whey or casein proteins.

Main benefits of egg white protein (egg albumin):

  • High-biological value protein
  • Complete essential amino acid profile
  • Source of amino acids that stimulate muscle protein synthesis
  • Low in fat and cholesterol-free

References

Abeyrathne EDNS. et al. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents - A review. Poultry Science. 2013;92(12):3292-3299. doi:10.3382/ps.2013-03391

Zhu Y. et al. Impact of food processing on the structural and allergenic properties of egg white. Trends in Food Science & Technology. 2018;78:188-196. doi:10.1016/j.tifs.2018.06.005

Moro T et al. Amino Acid Sensing in Skeletal Muscle, Trends Endocrinol Metab. 2016 Nov;27(11):796-806. doi: 10.1016/j.tem.2016.06.010.

This website uses cookies to improve your browsing experience and for statistical purposes. By visiting us, you're agreeing to its use. For more information on the cookies used, how to manage or deactivate them in this device, please click here.