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Recent advances in egg protein functionality in the food system

Published online by Cambridge University Press:  18 September 2007

Y. Mine
Y. Mine
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, CanadaN1G 2W1, e-mail: ymine@uogulph.ca
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Abstract

Hen egg proteins are desirable ingredients of many foods. Today, eggs are widely distributed in international trade and the egg industry is an important segment of the world food industry. Hen egg proteins have unique functional properties such as gelling, foaming (egg white) and emulsifying (egg yolk) properties. This review describes the recent advances in molecular basis of the development of these functional properties as well as technical development of new approaches for improving the functional properties of egg proteins. A better understanding of structure-function relationship of egg protein functionality in food system will enable us for tailoring food protein for specific uses.

Keywords

Hen eggsproteinsegg whiteegg yolkfunctionalitygelationfoamingemulsion

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Type
Reviews
Information
World's Poultry Science Journal , Volume 58 , Issue 1 , March 2002, pp. 31 - 39
Copyright
Copyright © Cambridge University Press 2002

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