egg albumin

简明释义

卵清蛋白

英英释义

例句

1.Some people are allergic to egg albumin, so it's important to check ingredient labels.

有些人对蛋白过敏，因此检查成分标签很重要。

2.You can whip egg albumin until it forms stiff peaks for various recipes.

你可以将蛋白打至硬性发泡，适用于多种食谱。

3.The chef used egg albumin to create a light and fluffy meringue for the dessert.

厨师使用蛋白制作轻盈蓬松的蛋白霜作为甜点。

4.Athletes often consume egg albumin for its high protein content.

运动员常常食用蛋白以获取高蛋白质含量。

5.In baking, egg albumin is essential for achieving the right texture in soufflés.

在烘焙中，蛋白对于达到舒芙蕾的正确质地至关重要。

作文

Eggs are a staple in many diets around the world, and one of their most important components is the protein known as egg albumin. This protein is primarily found in the egg white and plays a crucial role in various culinary and nutritional applications. Understanding egg albumin can enhance our appreciation for eggs and their versatility in cooking.Firstly, egg albumin is a type of globular protein that is water-soluble and has a high nutritional value. It is composed of about 90% water and 10% proteins, with the primary protein being ovalbumin, which constitutes roughly 54% of the total protein content in egg whites. This high protein content makes eggs an excellent source of protein for those looking to build muscle or maintain a healthy diet. Additionally, egg albumin contains essential amino acids that the body cannot produce on its own, making it a complete protein source.The culinary uses of egg albumin are vast. In baking, it is often used to create meringues, soufflés, and other light and airy dishes due to its ability to trap air when whipped. When beaten, egg albumin can increase in volume and form stable foams, which contribute to the texture and structure of baked goods. This property is particularly important in recipes where a light and fluffy consistency is desired.In addition to its structural properties, egg albumin also acts as a thickening agent in sauces and custards. When heated, it coagulates and helps to thicken mixtures, providing a smooth and creamy texture. This versatility makes it a valuable ingredient in both sweet and savory dishes.Moreover, egg albumin is not only beneficial in cooking but also in the field of nutrition. It is often used in dietary supplements and protein powders because it is low in fat and carbohydrates while being rich in protein. For individuals who are lactose intolerant or looking for alternative protein sources, egg albumin serves as an excellent option. Its digestibility is also higher than that of some plant-based proteins, making it easier for the body to absorb and utilize.However, it is essential to note that while egg albumin offers numerous benefits, some individuals may have allergies to eggs or specific proteins within them. Symptoms of an egg allergy can range from mild to severe and can include hives, digestive issues, and even anaphylaxis. Therefore, those with allergies should avoid consuming any products containing egg albumin and opt for alternatives instead.In conclusion, egg albumin is a remarkable protein that plays a significant role in both culinary and nutritional contexts. Its unique properties allow it to be used in various dishes, enhancing textures and flavors while providing essential nutrients. As we continue to explore the world of food, understanding ingredients like egg albumin can lead to healthier choices and more delicious meals. Whether you're whipping up a meringue or looking for a protein boost, egg albumin is undoubtedly a valuable component of the egg that deserves recognition.

鸡蛋是世界各地许多饮食中的主食，其中一个最重要的成分是被称为蛋白白蛋白的蛋白质。这种蛋白质主要存在于蛋清中，在各种烹饪和营养应用中发挥着至关重要的作用。理解蛋白白蛋白可以增强我们对鸡蛋及其在烹饪中的多样性的欣赏。首先，蛋白白蛋白是一种球状蛋白，具有水溶性，营养价值很高。它由大约90%的水和10%的蛋白质组成，主要的蛋白质是卵白蛋白，约占蛋清总蛋白质含量的54%。这种高蛋白质含量使鸡蛋成为那些希望增肌或保持健康饮食的人的绝佳蛋白质来源。此外，蛋白白蛋白还含有身体无法自行合成的必需氨基酸，使其成为一种完整的蛋白质来源。在烹饪中的应用方面，蛋白白蛋白用途广泛。在烘焙中，它常用于制作蛋白霜、舒芙蕾和其他轻盈蓬松的菜肴，因为它在打发时能够捕捉空气。当被打发时，蛋白白蛋白可以增大体积并形成稳定的泡沫，这有助于烘焙食品的质地和结构。这一特性在需要轻盈蓬松口感的食谱中特别重要。除了其结构特性外，蛋白白蛋白在酱汁和奶油中也作为增稠剂使用。当加热时，它会凝固并帮助混合物增稠，提供光滑和奶油般的质地。这种多功能性使其成为甜品和咸味菜肴中宝贵的成分。此外，蛋白白蛋白不仅在烹饪中有益，在营养领域也同样重要。由于其低脂肪和碳水化合物而富含蛋白质，常用于膳食补充剂和蛋白粉。对于那些乳糖不耐受或寻找替代蛋白质来源的人来说，蛋白白蛋白提供了极好的选择。其可消化性也高于某些植物性蛋白，使身体更容易吸收和利用。然而，值得注意的是，尽管蛋白白蛋白提供了许多好处，但一些人可能对鸡蛋或其中的特定蛋白质过敏。鸡蛋过敏的症状可以从轻微到严重不等，包括荨麻疹、消化问题甚至过敏性休克。因此，过敏者应避免食用任何含有蛋白白蛋白的产品，选择替代品。总之，蛋白白蛋白是一种卓越的蛋白质，在烹饪和营养方面都扮演着重要角色。其独特的特性使其能够用于各种菜肴，增强质地和风味，同时提供必要的营养。随着我们继续探索食品世界，理解像蛋白白蛋白这样的成分可以导致更健康的选择和更美味的餐点。无论你是在打发蛋白霜还是寻找蛋白质补充，蛋白白蛋白无疑是鸡蛋中值得认可的重要成分。