Egg White

Egg white represents the major part of egg. Its overall composition is presented in the first section of this chapter, as well as the structural specificities of this egg compartment, namely the presence of thin and thick albumen. The origin and the parameters influencing its structural variation are explained. Egg white is often compared to an aqueous solution of proteins, which account for most of its dry matter. Egg white contains numerous proteins, with a wide range of physicochemical features and properties. Hence, this chapter devotes a large section to these proteins, at least the major ones. After some general information regarding the progress of their identification and characterization, still ongoing, we present the sources of variability in protein composition of the chicken egg white, and as well as interspecies variability. Then, the biochemical and structural features of the main proteins are described.