Tag: Egg proteins

The humble egg, a staple in many kitchens, is a remarkably versatile ingredient, with egg whites containing approximately 40 different proteins that contribute to its functionality. Among its many uses, its ability to act as a binder is one of the most critical, holding diverse ingredients together to provide structure and stability in countless recipes.

The clear, viscous liquid of raw egg white transforms into an opaque, solid mass upon heating, a classic example of protein denaturation. This dramatic change occurs because several specific proteins in the egg whites, most notably ovalbumin and ovotransferrin, unravel and aggregate under heat.

The egg yolk contains approximately 16% protein by dry weight, and within this protein complex, globulin is indeed present. Specifically, egg yolk contains immunoglobulin Y (IgY), a form of globulin, which is a major component of its water-soluble protein fraction.

According to a 2022 review in the journal *Nutrients*, peptides derived from egg proteins have demonstrated significant anticancer activities in lab settings. This growing body of research prompts a critical question: do eggs have anticancer properties that can be leveraged through diet?