munaproteiini

Munaproteiini, commonly known as egg white protein, is the protein found in the albumen of an egg. It is a complete protein source, meaning it contains all nine essential amino acids that the human body cannot produce on its own. This makes it a highly bioavailable and easily digestible protein, making it popular among athletes and individuals seeking to increase their protein intake.

The primary proteins in egg whites include albumin, ovotransferrin, ovomucoid, and ovomucin. Albumin is the most abundant protein and is a well-known source of amino acids. Egg white protein is characterized by its low fat and carbohydrate content, making it an attractive option for those managing their diet. It is often used in various food products and supplements due to its functional properties, such as its ability to foam, gel, and emulsify.

When eggs are cooked, the heat denatures the egg white proteins, causing them to change structure and solidify, a process visible as the white turning opaque and firm. This denaturation also makes the protein more accessible for digestion. In its powdered form, egg white protein is a convenient way to supplement protein intake, often used in shakes, baked goods, and other recipes. It is a versatile ingredient that plays a significant role in both culinary applications and nutritional supplementation.