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Ismail M., Mariod A., Pin S.S.,, 2013. Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets. Acta Sci.Pol. Technol. Aliment. 12 (1), 21-32

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Issue 12 (1) 2013 pp. 21-32

Maznah Ismail1,3, Abdalbasit Mariod1,2, Sia Soh Pin3

1Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia, Malaysia
2
College of Sciences and Arts &#
8

2
11; Alkamil, King Abdulaziz University, Saudi Arabia
3
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Malaysia

Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets

Abstract

Background. The effect of preparation methods (raw, half-boiled and hard-boiled) on protein and amino acid contents, as well as the protein quality (amino acid score) of regular, kampung and nutrient enriched Malaysian eggs was investigated.
Methods. The protein content was determined using a semi-micro Kjeldahl method whereas the amino acid composition was determined using HPLC.
Results. The protein content of raw regular, kampung and nutrient enriched eggs were 49.9 ±0.2%, 55.8 ±0.2% and 56.5 ±0.5%, respectively. The protein content of hard-boiled eggs of regular, kampung and nutrient enriched eggs was 56.8 ±0.1%, 54.7 ±0.1%, and 53.7 ±0.5%, while that for half-boiled eggs of regular, kampung and nutrient enriched eggs was 54.7 ±0.6%, 53.4 ±0.4%, and 55.1 ±0.7%, respectively. There were signifi cant differences (p < 0.05) in protein and amino acid contents of half-boiled, hard-boiled as compared with raw samples, and valine was found as the limiting amino acid. It was found that there were signifi cant differences (p < 0.05) of total amino score in regular, kampung and nutrient enriched eggs after heat treatments.Furthermore, hard-boiling (100°C) for 10 minutes and half-boiling (100°C) for 5 minutes affects the total amino score, which in turn alter the protein quality of the egg.

Keywords: amino acids, amino acid score, half-boiled eggs, hard-boiled eggs, kampung, nutrient enriched, protein
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For citation:

MLA Ismail, Maznah, et al. "Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets." Acta Sci.Pol. Technol. Aliment. 12.1 (2013): 21-32.
APA Ismail M., Mariod A., Pin S.S., (2013). Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets. Acta Sci.Pol. Technol. Aliment. 12 (1), 21-32
ISO 690 ISMAIL, Maznah, MARIOD, Abdalbasit, PIN, Sia Soh. Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets. Acta Sci.Pol. Technol. Aliment., 2013, 12.1: 21-32.