Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

12-1-2013

Journal or Book Title

Poultry Science

Volume

92

Issue

12

First Page

3292

Last Page

3299

DOI

10.3382/ps.2013-03391

Abstract

Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated. The separation methods for these proteins from egg white have been developed since early 1900, but preparation methods of these proteins for commercial applications are still under development. Simplicity and scalability of the methods, use of nontoxic chemicals for the separation, and sequential separation for multiple proteins are very important criteria for the commercial production and application of these proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Ovotransferrin is used as a metal transporter, antimicrobial, or anticancer agent, whereas lysozyme is mainly used as a food preservative. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumor suppression agent. Ovomucoid is the major egg allergen but can inhibit the growth of tumors, and thus can be used as an anticancer agent. Hydrolyzed peptides from these proteins showed very good angiotensin I converting enzyme inhibitory, anticancer, metal binding, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are emerging areas with many new applications.

Comments

This article is published as Abeyrathne, E. D. N. S., H. Y. Lee, and D. U. Ahn. "Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review." Poultry Science 92, no. 12 (2013): 3292-3299. doi:10.3382/ps.2013-03391.

Copyright Owner

Poultry Science Association Inc.

Language

en

File Format

application/pdf

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