Egg proteins: fractionation, bioactive peptides and allergenicity

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Eggs are a vital dietary source of macronutrients and micronutrients, including proteins, lipids, vitamins, and minerals.
• Egg proteins, found in both the white and yolk, possess unique nutritional and biological properties.
• Individual egg proteins are isolated using various fractionation techniques for diverse applications.

Purpose of the Study:

• To explore the fractionation of egg proteins for novel food product development.
• To investigate methods for reducing the allergenicity of egg proteins.
• To highlight the potential of egg-derived peptides for nutritional and therapeutic benefits.

Main Methods:

• Fractionation of egg white and yolk proteins using techniques like liquid chromatography.
• Application of processing technologies such as thermal processing, enzymatic hydrolysis, and high-pressure treatment.
• Enzyme hydrolysis to break down proteins into bioactive peptides.

Main Results:

• Liquid chromatography is effective for obtaining high-purity individual egg proteins.
• Processing technologies can alter egg protein conformation, potentially reducing allergenicity.
• Enzymatic hydrolysis generates egg peptides with demonstrated biological activities.

Conclusions:

• Egg proteins are valuable components for food innovation, but allergenicity is a concern.
• Processing methods are crucial for mitigating allergic responses and enhancing safety.
• Enzymatic hydrolysis offers a promising route to produce bioactive egg peptides for health benefits.