Hans- dieter belitz werner grosch german research centre for food chemistry peter schieberle technische universität münchen abstract and figures eggs have been a human food since ancient times. egg proteins have been proved to possess antioxidants, such as phosvitin which contains large amount of phosphoserines, ovotransferrin that can chelate with fe 3+, and ovalbumin that can covalently bind to. egg whites contain various proteins, including ovalbumin, ovotransferrin, ovomucin, lysozyme, and avidin. egg white consists of 54% ovalbumin, 12% ovotransferrin, 3. 3390/ nuacademic editors: yongting luo and junjie luo received: 21 june accepted: 12 july published: 15 july publisher’ s note: mdpi stays neutral with regard to jurisdictional claims in published maps and institutional. pdf | egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. 4% lysozyme, and 0. egg is made up of approximately 11% egg pdf shell and 89% interior. the egg is rich in essential amino acids and provides about 6. egg remains a food product of high nutritional. nutrients, 14, 2904. the health benefits of egg protein. uterine tissues invested 20 hours daily for shell formation, which was attributed to ovocleidin ( oc) and ovocalyxin ( ocx) genes that are responsible for shell thickness, egg shape, breaking. the yolk of an egg which is about 50% water, 34% lipids, fats and related substances and 16% protein with traces of glucose and minerals. for humans, eggs are one of the best sources of high quality protein, only inferior to breast milk.