Egg Protein

Egg protein refers to the collection of proteins found in both the egg white (albumen) and yolk of chicken eggs. It is widely recognized as a high-quality, complete protein source because it contains all nine essential amino acids required by humans for proper physiological function. Major protein components include ovalbumin, ovomucin, ovotransferrin, ovomucoid, lysozyme, and avidin. It is valued for muscle growth, tissue repair, enzyme production, immune function support, and prevention of sarcopenia. Egg proteins also have unique physical properties that make them useful in cooking, such as coagulation and emulsification.

Other names

Egg white proteinEgg yolk proteinOvalbuminOvomucinOvotransferrinOvomucoidLysozymeAvidin