Ida Bagus Made Suaskara, Nyoman Suarsana, I Gede Mahardika and Made Pharmawati
Abstract
Food processing, such as eggs heating, may decrease its nutritional value, including the protein content. Processing using high temperatures causes proteins to denature and degrade. This study aimeds to determine protein contents levels and types of amino acids, of purebred chicken eggs that were boiled for 15 minutes at a temperature of 90oC and were fried for 5 minutes at a temperature of 150 ðC. Protein levels were determined using the Kjeldahl method, protein functional characteristics using the Fourier Transform Infrared Spectroscopy (FTIR) method while the amount of essential amino acids was observed by Liquid Chromatography-Mass Spectrometry. The results showed that the protein content in the boiled eggs were higher compared to those that were fried. Consistently, the levels of essential amino acids in boiled eggs are higher compared to the fried ones. Based on the characteristics of the amide function group, there is a difference in protein propyl between boiled eggs and fried eggs. The composition of the essential amino acids between boiled and fried eggs did not show any differences, i.e. histidine, lycine, phenylalanine, isoleucine, leucine, valine, methionine, threonine and thryptopan.