Biochemistry

Egg proteins Eggs are widely used as a separate product, as well as in various cooking processes. Most properties of eggs are due to the unique characteristics of their proteins. Proteins are found in every part of the egg in a different state. In protein, eggs up to 50% of proteins are in a dissolved state, 44% in the form of complex compounds with lipids in the yolk. £gg protein is characterized by the presence of simple proteins. The yolk is characterized by protein complexes with lipids, carbohydrates and phosphorus . The yolk of eggs contains two types of proteins: ovovitelin, ovolietin. They are complex proteins phosphoproteins. The egg protein contains: ovoalbumin, ovomucin; ovomucoid, ovoglobulin, ovokanalbumin and others. Egg proteins have high biological value. It increases with thermal exposure. Raw egg white contains avidin, which binds the vitamin- like substance biotin, which leads to a violation of the general condition of the body, peeling of the skin appears, hair falls out. When exposed to heat, the digestibility of egg proteins increases. Milk proteins Milk is a polydisperse system. Milk and its processed products are valuable raw materials and semi-finished products. Their high biological value is due to the optimal content and almost perfect ratio of proteins, fats, carbohydrates, mineral salts and vitamins. Due to this, these substances are absorbed by the human body almost completely. The degree of net utilization of milk protein in the human body is 75%. The high biological value of milk proteins is due to the composition and balance of essential amino acids, their good digestibility and digestibility. The amino acid rate of human milk is almost 100%, and that of cow's milk is 95%. Proteins of cow's milk are rich in lysine and threonine, the limiting amino acids are methionine and cysteine. Due to the colloidal state, milk proteins are readily available for the action of digestive enzymes. The nutritional value of proteins is increased due to the fact that they form complexes with vitamins, especially group В and minerals. Milk contains more than 20 proteins. They are divided into two groups: caseins and whey proteins. They differ from each other in molecular weight, isoelectric point, amino acid ratio, composition and structure features. By composition, milk proteins are divided into simple and complex. The first include whey proteins, and the second caseinogen. 72