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Related Experiment Video

Updated: May 28, 2026

Quantitating Iron Transport Across the Mouse Placenta In Vivo Using Nonradioactive Iron Isotopes
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Published on: May 10, 2022

Ovotransferrin in Foods: Digestive Stability, Cross-Matrix Interactions, and Targeted Applications.

Jingyi Zhang1, Shujie Chen1, Anjia Huang1

  • 1School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.

Foods (Basel, Switzerland)
|May 27, 2026
PubMed
Summary

Ovotransferrin (OVT), an egg white protein, shows versatile food applications. Its functionality in food preservation and delivery systems depends heavily on processing and interactions within complex food matrices.

Keywords:
delivery systemdigestive stabilityegg white proteinfood matrix interactionfunctional foodsnatural preservationovotransferrin

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Biochemistry

Background:

  • Ovotransferrin (OVT) is a key iron-binding glycoprotein in egg white.
  • It is recognized for potential applications in food preservation, mineral delivery, and colloidal systems.

Purpose of the Study:

  • To critically review how OVT's native structure and modifications affect its behavior during food processing and digestion.
  • To evaluate OVT's functional performance in various food systems, emphasizing interactions with other food components.

Main Methods:

  • Literature review focusing on primary studies.
  • Analysis of factors influencing OVT behavior: iron saturation, thermal history, glycation, phosphorylation, fibrillation, and interactions with proteins, polysaccharides, polyphenols, and lipids.
  • Emphasis on cross-matrix interactions and their impact on OVT functionality.

Main Results:

  • OVT's behavior is significantly influenced by its native structure, processing history, and interactions within food matrices.
  • The most developed application is in multifunctional food system design, including coatings and emulsions.
  • Performance is context-dependent, influenced by pH, ionic strength, and competing ligands.

Conclusions:

  • Ovotransferrin is a promising protein platform for coupling bioactivity with techno-functionality in food systems.
  • Broader industrial adoption requires standardized reporting on OVT state, processing, digestion, and allergenicity.
  • OVT's value lies in its adaptability within specific food contexts rather than universal claims.