Their Basic
and Applied Science
edited by
Takehiko Yamamoto
Features:
- Covers the most cutting edge advancements in egg science
- Includes practical applications of lipids from eggs, such as use in infant formulas, cosmetics, and pharmaceuticals
- Discusses the chemistry and large scale preparation of sialic acid and its derivatives (sialyloligosaccharides) from eggs
- Presents the basic chemistry and industrial scale preparation of antigen specific immunoglobulins (IgY) from eggs for food, feed, cosmetic, and diagnostic applications
The egg is a chemical storehouse--within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and
pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.
Contents
- Structure of Eggs and Biology of Egg Laying of Hens
- General Chemical Composition of Hen Eggs and Factors Affecting the Composition
- Nutritive Evaluation of Eggs
- Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme
- Egg Yolk Lipids
- Glycochemistry of Hen Eggs
- Functional Properties of Hen Eggs and Their Application in Foods
- Enzymes in Unfertilized Hen's Eggs
- Cell Proliferation-Promoting Activities in Unfertilized Eggs
- Egg Yolk Antibody, IgY, and Its Application
- Microbiology of Eggs
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