Table 3. Comparison of egg white protein in hard-boiled eggs stored at different temperature conditions

Condition of spectrum	Peak value and bond	Egg protein	Reference article value and bond
Eggs stored under different conditions (48 h)	1,626 cm–1 – amide I	Ovalbumin	1,680–1,600 cm–1 – amide I
	1,626 cm–1 – amide I	Lysozyme	1,627–1,677 cm–1 – amide I
	1,538.95 cm–1 – amide II		1,540–1,570 cm–1 – amide II
	1,626 cm–1 – amide I	Ovomucoid	1,643 cm–1 – amide I
	1,626 cm–1 – amide I	Avidin	1,633 cm–1 – amide I
	1,538.95 cm–1 – amide II		150–1,580 cm–1 – amide II
	3,275 cm–1 – amide A	Ovomucin	3,272.20 cm–1 – amide A
	1,626 cm–1 – amide I		1,629.14 cm–1 – amide I
	1,538.95 cm–1 – amide II		1,534.53 cm–1 – amide II
	3,275 cm–1 – amide A	Ovotransferrin	3,273.54 cm–1 – amide A
	1,626 cm–1 – amide I		1,631.74 cm–1 – amide I
	1,538.95 cm–1 – amide II		1,534.23 cm–1 – amide II