Eggshell membrane

Eggshell Membrane

The eggshell membrane is a clear film lining the eggshell, visible when one peels a boiled egg. Eggshell membrane is primarily composed of fibrous proteins such as collagen.

Composition

The eggshell membrane is made up of three layers: the innermost layer, the middle layer, and the outer layer. The innermost layer is in direct contact with the egg white (albumen), while the outer layer is attached to the eggshell. The middle layer is the thickest and contains most of the eggshell membrane's nutrients.

The primary component of the eggshell membrane is collagen, a protein that provides structure and strength. Other proteins present include keratin, elastin, and desmosine. The membrane also contains glycosaminoglycans, a type of complex carbohydrate, and sulfated polysaccharides, which contribute to the membrane's elasticity and hydration.

Functions

The eggshell membrane serves several functions. It acts as a protective barrier, preventing bacteria and other contaminants from entering the egg. It also helps maintain the egg's shape by providing structural support to the eggshell.

In addition to its role in egg protection, the eggshell membrane has been studied for its potential health benefits. Some research suggests that the proteins and other compounds in the membrane may have anti-inflammatory and joint health benefits.

Uses

Eggshell membrane is used in a variety of applications. In the food industry, it is sometimes used as a natural food wrapper. In the health industry, it is used in dietary supplements for joint health. It is also used in cosmetics for its potential skin health benefits.

See also

• Eggshell
• Collagen
• Glycosaminoglycans