Abstract
Protein, in eggs, has a biological quality greater than any other natural food. The quality of the protein in eggs means that all egg protein can be used for synthesis and limits the amount burned as fuel or stored as fat. Hence, the quality of egg protein can be an important factor in weight loss and essential to understand more facts about egg proteins. In this study, a comparative thermal kinetic investigation of the fresh and stale-expired proteins was made using calorimetric technique. Three different scans as temperature scans, heating rate scans and time scans were performed using differential scanning calorimetry varying temperature range from 0 °C to 200 °C and heating ramp rates from 1 °C/min to 20 °C/min. Two protein samples were used; one obtained from a fresh egg and other from the stale-expired egg from the same batch. The denaturing transition for the stale egg protein occurred at the higher temperature with smaller enthalpy and needed a larger activation than the fresh protein. This indicates that stale-expired egg provides less energy and need more energy to be activated or burnt than the fresh egg protein. Hence, the stale protein would increase more fat and need more energy to burn if eaten in the food. Keywords: Calorimetry, fresh and stale Protein, Kinetics, Activation Energy, Denaturing transition, thermodynamics
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