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Protein Digestion

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.

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Related Experiment Video

Updated: Feb 28, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

Bioactive peptides derived from egg proteins: A review.

Ya-Fei Liu^1,2, Indrawati Oey¹, Phil Bremer¹

¹a Department of Food Science , University of Otago , Dunedin , New Zealand.

Critical Reviews in Food Science and Nutrition

|June 14, 2017

Summary

Egg proteins yield bioactive peptides with health benefits like antioxidant and antihypertensive effects. These peptides, produced via simulated digestion, offer physiological advantages when consuming eggs.

Keywords:

Egg proteins bioactive peptides degree of hydrolysis enzymatic hydrolysis gastrointestinal proteases non-gastrointestinal proteases ultrafiltration

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Last Updated: Feb 28, 2026

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Published on: January 27, 2021

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Area of Science:

Food Science
Biochemistry
Nutrition

Background:

Egg proteins possess inherent functional properties.
These properties make them suitable precursors for generating bioactive peptides.
Bioactive peptides can be released through various processing methods.

Purpose of the Study:

To review the production of bioactive peptides from egg proteins.
To summarize the diverse biological activities of these peptides.
To highlight the physiological benefits of egg protein-derived peptides.

Main Methods:

Simulated in vitro gastrointestinal digestion.
Enzymatic hydrolysis using non-gastrointestinal proteases.
Literature review of existing studies.

Main Results:

Egg proteins are effective precursors for bioactive peptide production.
Peptides exhibit angiotensin I-converting enzyme (ACE) inhibitory, antioxidant, antimicrobial, anti-inflammatory, and antidiabetic activities.
Iron and calcium-binding properties were also noted.
In vitro digestion confirms physiological benefits from released peptides.

Conclusions:

Egg proteins are a valuable source for producing multifunctional bioactive peptides.
These peptides contribute to the physiological benefits of egg consumption.
Further research supports the therapeutic potential of egg-derived bioactive peptides.