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Modification Effects of Microorganisms and Enzymes on Egg Components: A Review
Xiaohui Lv1, Zhijun Xia1, Xuan Yao1
1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Journal of Agricultural and Food Chemistry
|November 11, 2024
Summary
Microbial and enzymatic modifications enhance egg components like eggshell and membrane. These treatments improve functional properties for food products and create bioactive peptides for potential biomedical applications.
Area of Science:
- Food Science
- Biotechnology
- Biochemistry
Background:
- Eggs comprise eggshell (ES), eggshell membrane (ESM), egg white (EW), and egg yolk (EY).
- ES is rich in calcium carbonate; ESM is protein-rich.
- Existing modification methods for EW and EY include thermal, pressure, freeze-thaw, ultrasonic, ozonation, phosphorylation, and acylation.
Purpose of the Study:
- To review the effects of microbial and enzymatic modifications on egg components.
- To summarize the roles of these modifications in enhancing functional properties and creating value-added products.
Main Methods:
- Literature review focusing on microbial and enzymatic treatments of egg components.
- Analysis of studies investigating the impact on eggshell, eggshell membrane, egg white, and egg yolk.
Main Results:
- Microbial and enzymatic modifications effectively enhance the functional properties of EW and EY.
- ES and ESM modifications show potential for improved utilization in the poultry industry and environmental benefit.
- Enzyme modification can yield bioactive peptides with potential therapeutic and biomedical applications.
Conclusions:
- Microbial and enzymatic strategies offer promising avenues for modifying egg components.
- These modifications can lead to improved food product performance and novel applications in the biomedical field.
- Further research into ES and ESM modification can unlock significant economic and environmental advantages.
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