egg albumen

简明释义

蛋白

英英释义

例句

1.The chef whipped the egg albumen to create a fluffy meringue.

厨师打发了蛋清，制作出蓬松的蛋白霜。

2.For a low-fat dessert, you can substitute cream with egg albumen.

为了制作低脂甜点，你可以用蛋清替代奶油。

3.In baking, egg albumen is often used to provide structure and stability.

在烘焙中，蛋清通常用于提供结构和稳定性。

4.Some protein shakes include egg albumen as a source of pure protein.

一些蛋白质奶昔中包含蛋清作为纯蛋白质的来源。

5.To make a classic soufflé, you need to fold in the beaten egg albumen carefully.

要制作经典的舒芙蕾，你需要小心地将打发的蛋清折叠进去。

作文

Eggs are a staple in many diets around the world, praised for their versatility and nutritional value. One of the most interesting components of an egg is its white, scientifically known as egg albumen. The egg albumen is primarily composed of water and proteins, making it an essential part of the egg that contributes to its overall structure and function. In this essay, we will explore the significance of egg albumen, its nutritional benefits, and its various culinary applications.Firstly, the nutritional profile of egg albumen is impressive. It contains a high concentration of proteins, particularly ovalbumin, which is the main protein found in egg whites. This makes egg albumen an excellent source of protein for those looking to increase their intake without consuming additional fats or calories. For athletes and fitness enthusiasts, incorporating egg albumen into their diet can aid in muscle repair and growth due to its rich amino acid content. Additionally, egg albumen is low in carbohydrates and free from cholesterol, making it a heart-healthy option for many individuals.Beyond its nutritional benefits, egg albumen plays a crucial role in cooking and baking. When whipped, egg albumen can trap air, creating a light and airy texture that is essential for many recipes. This property is particularly important in dishes like meringues, soufflés, and angel food cakes, where the volume and texture depend on the ability of egg albumen to hold air. Furthermore, egg albumen acts as a binding agent in recipes, helping to combine ingredients and improve the overall consistency of the dish.In addition to its functional properties in the kitchen, egg albumen also has a fascinating history. Historically, it has been used in various cultures for its preservative qualities. In ancient times, egg albumen was often used to coat foods to extend their shelf life. Today, it continues to be utilized in modern food processing, where it can be found in products ranging from baked goods to sauces and dressings.Moreover, the culinary world has embraced the use of egg albumen in innovative ways. Chefs and home cooks alike experiment with this ingredient to create unique textures and flavors. For instance, molecular gastronomy has popularized the use of egg albumen in foams and emulsions, allowing for creative presentations and new dining experiences. This versatility showcases the importance of egg albumen not just as a basic ingredient, but as a tool for culinary innovation.In conclusion, egg albumen is more than just the white part of an egg; it is a vital component that offers numerous nutritional benefits and culinary applications. From its high protein content to its role in creating light and airy textures in various dishes, egg albumen deserves recognition in both nutrition and gastronomy. As we continue to explore the potential of this remarkable ingredient, it is clear that egg albumen will remain a beloved staple in kitchens around the world.

鸡蛋是世界各地许多人饮食中的主食，以其多功能性和营养价值而受到赞誉。鸡蛋中最有趣的成分之一是蛋白，科学上称为egg albumen。egg albumen主要由水和蛋白质组成，是鸡蛋的重要部分，有助于其整体结构和功能。在这篇文章中，我们将探讨egg albumen的重要性、营养益处以及其各种烹饪应用。首先，egg albumen的营养成分令人印象深刻。它含有高浓度的蛋白质，特别是卵清蛋白，这是蛋白中主要的蛋白质。这使得egg albumen成为那些希望增加摄入量而不消耗额外脂肪或卡路里的人们的优质蛋白质来源。对于运动员和健身爱好者来说，将egg albumen纳入饮食可以帮助肌肉修复和生长，因为它富含氨基酸。此外，egg albumen低碳水化合物且不含胆固醇，使其成为许多人心脏健康的选择。除了营养益处，egg albumen在烹饪和烘焙中也发挥着至关重要的作用。当打发时，egg albumen可以捕捉空气，创造出轻盈蓬松的质地，这对许多食谱至关重要。这一特性在像蛋白霜、舒芙蕾和天使蛋糕等菜肴中尤为重要，因为这些菜肴的体积和质地依赖于egg albumen保持空气的能力。此外，egg albumen在食谱中作为粘合剂，帮助结合原料并改善菜肴的整体一致性。除了在厨房中的功能特性，egg albumen还有着迷人的历史。从历史上看，它因其防腐特性而被用于各种文化。在古代，egg albumen常用于涂覆食品以延长保质期。如今，它继续在现代食品加工中使用，可以在从烘焙食品到酱汁和调味品的产品中找到。此外，烹饪界也以创新的方式拥抱了egg albumen的使用。厨师和家庭厨师都在尝试这种成分，以创造独特的质地和风味。例如，分子美食学普及了在泡沫和乳液中使用egg albumen，允许创造性展示和新的用餐体验。这种多功能性展示了egg albumen不仅仅是基本成分，而是烹饪创新的工具。总之，egg albumen不仅仅是鸡蛋的白色部分；它是一种重要成分，提供众多营养益处和烹饪应用。从其高蛋白质含量到在各种菜肴中创造轻盈蓬松质地的作用，egg albumen值得在营养和美食中得到认可。随着我们继续探索这一卓越成分的潜力，显然egg albumen将继续成为世界各地厨房中的受欢迎主食。