WordNet

of summer nights in northern latitudes where the sun barely sets; "white nights"
the quality or state of the achromatic color of greatest lightness (bearing the least resemblance to black) (同)whiteness
(board games) the lighter pieces
restricted to whites only; "under segregation there were even white restrooms and white drinking fountains"; "a lily-white movement which would expel Negroes from the organization" (同)lily-white
marked by the presence of snow; "a white Christmas"; "the white hills of a northern winter" (同)snowy
glowing white with heat; "white flames"; "a white-hot center of the fire" (同)white-hot
(of hair) having lost its color; "the white hairs of old age" (同)whitened
(of coffee) having cream or milk added
being of the achromatic color of maximum lightness; having little or no hue owing to reflection of almost all incident light; "as white as fresh snow"; "a brides white dress"
benevolent; without malicious intent; "thats white of you"
free from moral blemish or impurity; unsullied; "in shining white armor"
of or belonging to a racial group having light skin coloration; "voting patterns within the white population"
United States educator who in 1865 (with Ezra Cornell) founded Cornell University and served as its first president (1832-1918) (同)Andrew D. White, Andrew Dickson White
United States writer noted for his humorous essays (1899-1985) (同)E. B. White, Elwyn Brooks White
United States jurist appointed chief justice of the United States Supreme Court in 1910 by President Taft; noted for his work on antitrust legislation (1845-1921) (同)Edward White, Edward D. White, Edward Douglas White Jr.
Australian writer (1912-1990) (同)Patrick White, Patrick Victor Martindale White
United States architect (1853-1906) (同)Stanford White
United States political journalist (1915-1986) (同)T. H. White, Theodore Harold White
a member of the Caucasoid race (同)White person, Caucasian
a tributary of the Mississippi River that flows southeastward through northern Arkansas and southern Missouri (同)White River
throw eggs at
animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds
oval reproductive body of a fowl (especially a hen) used as food (同)eggs
coat with beaten egg; "egg a schnitzel"
a food fish of the Atlantic waters of Europe resembling the cod; sometimes placed in genus Gadus (同)Merlangus merlangus, Gadus merlangus
a small fish of the genus Sillago; excellent food fish
any of several food fishes of North American coastal waters
flesh of a cod-like fish of the Atlantic waters of Europe
flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
the base of the natural system of logarithms; approximately equal to 2.718282...

PrepTutorEJDIC

卵白 / (植物の種子の)胚乳(はいにゅう) / =albumin
〈U〉『白』,白色 / 〈U〉〈C〉白いもの;(特に)『卵の白身』 / 〈U〉『白衣』,白色の服;《しばしば複数形で》白の制服(運動着など) / 〈C〉白人 / 『白い』,白色の,純白の / (恐怖で人・顔・唇などが)『青白い』,血の気のない(pale) / (皮膚の色の)白い,白人の / (髪・ひげなどが)銀色の,改色の / 雪のある,雪の積もった / 《おもに古》潔白の,罪のない / 《英》(コーヒーが)ミルク入りの / …‘を'白くする,漂白する
『卵』,卵細胞 / 鳥の卵;(特に)鶏卵 / 《英話》《形容詞を伴って》(…な)やつ / 《俗》爆弾,手投げ弾
〈人〉‘を'扇動(激励)する;〈人〉‘を'そそのかして…させる《+『名』+『on to』 do》
ニベ(北米産);タラ(欧州産)
(銀の研摩剤に用いる)胡粉,白亜(chalk);漂白剤

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/12/27 23:10:31」(JST)

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A raw egg yolk surrounded by the egg white.

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. 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.^[1] It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).

Composition

Chicken egg white is about two-thirds of the total egg's weight out of , with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.^[2] A raw U.S. large egg white weighs 33 grams with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It contains no cholesterol, and the energy content is about 17 calories.^[3] Egg white is an alkaline solution and contains approximately 40 different proteins.^[4] Below is a list of the proteins found in egg whites by percentage, along with their natural functions.^[2]^[5]

54% Ovalbumin - Nutrition
12% Ovotransferrin - Binds iron
11% Ovomucoid - Blocks digestive enzymes^{[citation needed]}
4%Ovoglobulin G2
4% Ovoglobulin G3
3.5% Ovomucin
3.4% Lysozyme - Kills bacteria
1.5% Ovoinhibitor
1% Ovoglycoprotein
0.8% Flavoprotein
0.5% Ovomacroglobulin
0.05% Avidin - Binds biotin
0.05% Cystatin

(Total listed 95.8%)

Foam

Beaten egg whites

The physical stress of beating egg whites can create a foam. Two types of physical stress are caused by beating them with a whisk, the first of which occurs as the whisk drags the liquid through itself, creating a force that unfolds the protein molecules. This process is called denaturation. The second stress comes from the mixing of air into the whites, which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become a foam, holding the incorporated air in place. This is because the proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water). This process is called coagulation.^[6]^[7]

When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and will eventually collapse. Egg whites will not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk.

Stabilizing foam for culinary purposes

Copper bowl

Copper bowls have been used in France since the eighteenth century to stabilize egg foams. The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites. The bond created is so tight that the sulfurs are prevented from reacting with any other material. A silver plated bowl will have the same result as the copper bowl as will a pinch of powdered copper supplement from a health store used in a glass bowl. Drawbacks of the copper bowl include the expense of the bowl itself, as well as the fact that the bowls are difficult to keep clean. Copper contamination from the bowl is minimal, as a cup of foam will contain a tenth of one's daily normal intake level.^[8]

Health issues

Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. Egg allergy is more common among infants than adults, and most children will outgrow it by the age of five.^[9] Allergic reactions against egg white are more common than reactions against egg yolks.^[10] In addition to true allergic reactions, some people experience a food intolerance to egg whites.^[10]

Eggs are susceptible to Salmonella contamination. 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.

In August 2010, the FDA ordered the recall of 380 million eggs because of possible Salmonella contamination. The Los Angeles Times reported, "With 380 million eggs under recall, consumers may be anxious about eating any egg or food product containing eggs. Here's the upshot: Thoroughly cooked eggs are safe, but cross-contamination could be a problem."^[11]

Uses

Egg white is a fining agent that can be used in the clarification and stabilization of wine.

In the 1750s, egg whites were believed to prevent swelling, and were used for that purpose. To help soothe areas of skin that were afflicted, egg white mixed with Armenic bole could help restore the fibers. Egg whites were also used in the bookbinding process, to attach the gold to a bound spine, known as glairing, and also to give a book cover shine.^[12]

References

^ Ornithology, Volume 1994 By Frank B. Gill p. 361
^ ^a ^b McGee, 77
^ McGee, 79
^ Exploratorium
^ Takehiko Yamamoto, Mujo Kim, Hen eggs
^ "Science of Cooking: Ask the Inquisitive Cooks!". exploratorium.edu.
^ McGee, 102
^ McGee, 102-103
^ “Egg Allergy Facts” Asthma and Allergy Foundation of America
^ ^a ^b Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 3-540-20768-6.
^ Roan, Shari (August 20, 2010). "Eggs and salmonella: What you need to know". Los Angeles Times. Retrieved September 14, 2011.
^ Vandenesse, Urbain de. "Egg White." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Abigail Wendler Bainbridge. Ann Arbor: Michigan Publishing, University of Michigan Library, 2011. Web. Accessed 31 March 2015. <http://hdl.handle.net/2027/spo.did2222.0002.627>. Trans. of "Blanc d'oeuf," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 2. Paris, 1752.

Works cited

Elmhurst College, Denaturation Protein
Exploratorium, Anatomy of an Egg
Gilbertus. Compendium Medicine Gilberti Anglici Tam Morborum Universalium Quam Particularium Nondum Medicis Sed & Cyrurgicis Utilissimum. Lugduni: Impressum per Jacobum Sacconum, expensis Vincentii de Portonariis, 1510.
Good Eats, Let Them Eat Foam. DVD. Television Food Network, June 13, 2001.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004, edited by Vinay.

External links

The dictionary definition of albumen at Wiktionary
The dictionary definition of glair at Wiktionary

UpToDate Contents

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1. 卵アレルギー：管理 egg allergy management
2. 食物アレルゲン：臨床的特徴および交叉反応の概要 food allergens overview of clinical features and cross reactivity
3. Overview of water-soluble vitamins
4. 卵アレルギー：臨床的特徴および診断 egg allergy clinical features and diagnosis
5. 動物由来食物アレルギーに対するアレルゲンコンポーネント検査 component testing for animal derived food allergies

English Journal

Heat-induced interaction between egg white protein and wheat gluten.

Luo Y1, Li M1, Zhu KX1, Guo XN1, Peng W1, Zhou HM2.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):699-708. doi: 10.1016/j.foodchem.2015.09.088. Epub 2015 Sep 28.
Some wheat-based food systems, such as cakes and cookies, include mixtures of gluten and egg white protein (EWP) and are processed under heating conditions. Changes in these proteins during processing can affect the quality of the end product. This study investigated protein polymerization during he
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Effects of storage and cooking on the antioxidant capacity of laying hen eggs.

Nimalaratne C1, Schieber A2, Wu J3.
Food chemistry.Food Chem.2016 Mar 1;194:111-6. doi: 10.1016/j.foodchem.2015.07.116. Epub 2015 Jul 26.
The aromatic amino acids and carotenoids are the major contributors to the antioxidant properties of egg yolk. This study aimed to evaluate the effect of simulated retail storage and domestic cooking on the antioxidant activity as well as on the aromatic amino acid and carotenoid contents in ordinar
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Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white.

Lassé M1, Ulluwishewa D2, Healy J3, Thompson D4, Miller A5, Roy N2, Chitcholtan K6, Gerrard JA7.
Food chemistry.Food Chem.2016 Feb 1;192:491-8. doi: 10.1016/j.foodchem.2015.07.044. Epub 2015 Jul 11.
The structural properties of amyloid fibrils combined with their highly functional surface chemistry make them an attractive new food ingredient, for example as highly effective gelling agents. However, the toxic role of amyloid fibrils in disease may cause some concern about their food safety becau
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