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Egg yolk phosvitin and functional phosphopeptides--review

Himali Samaraweera1, Wan-gang Zhang, Eun Joo Lee

  • 1Dept of Animal Science, Iowa State Univ, Ames, IA 50011-3150, USA.

Journal of Food Science
|August 3, 2011
PubMed
Summary

Egg yolk phosvitin, a highly phosphorylated protein, offers superior potential for producing bioactive phosphopeptides compared to casein. This research highlights phosvitin as a promising source for enhanced nutrient bioavailability and food preservation.

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