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Egg white proteins.

L Stevens1

  • 1Department of Biological and Molecular Sciences, University of Stirling, Scotland, UK.

Comparative Biochemistry and Physiology. B, Comparative Biochemistry
|January 1, 1991
PubMed
Summary
This summary is machine-generated.

Egg white proteins, primarily globular and glycoproteins, constitute 10% of egg white. These proteins, synthesized in the oviduct, exhibit diverse functions including enzymatic activity and nutrient binding.

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Area of Science:

  • Biochemistry
  • Molecular Biology
  • Protein Chemistry

Background:

  • Egg white proteins are the main solutes, comprising about 10% of egg white by weight.
  • These proteins are predominantly globular, with acidic isoelectric points, and many are glycoproteins.
  • Major egg white proteins include lysozyme (catalytic activity), vitamin-binding proteins, and proteinase inhibitors like ovomucoid.

Purpose of the Study:

  • To provide a comprehensive overview of egg white protein composition and characteristics.
  • To highlight the functional diversity of egg white proteins.
  • To discuss the synthesis and genetic basis of egg white proteins.

Main Methods:

  • Literature review of existing studies on egg white proteins.
  • Analysis of protein structure, properties, and functions.

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  • Examination of hormonal control and genetic regulation of protein synthesis.

    • Main Results:

    • Egg white proteins are diverse, with varying carbohydrate content (2-58%).
    • Specific proteins possess catalytic activity (lysozyme) or binding sites for vitamins and metal ions.
    • Proteinase inhibitory activity is a key function of several major egg white proteins.
    • Synthesis is hormonally regulated by oestrogens or progesterone in the oviduct.
    • Extensive research exists on the genes encoding these proteins.

    Conclusions:

    • Egg white proteins are a complex and functionally diverse group of molecules.
    • Their synthesis and regulation are intricate processes involving hormonal and genetic factors.
    • Understanding these proteins is crucial for various applications in food science and biotechnology.