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Biologically active peptides derived from egg proteins

Published online by Cambridge University Press:  28 June 2013

E. ECKERT ,
A. ZAMBROWICZ ,
M. POKORA ,
A. POLANOWSKI ,
J. CHRZANOWSKA ,
M. SZOLTYSIK ,
A. DĄBROWSKA ,
H. RÓŻAŃSKI  and
T. TRZISZKA
E. ECKERT
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
A. ZAMBROWICZ*
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
M. POKORA
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
A. POLANOWSKI
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
J. CHRZANOWSKA
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
M. SZOLTYSIK
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
A. DĄBROWSKA
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
H. RÓŻAŃSKI
Affiliation:
The State School of Higher Professional Education, Krosno, Poland
T. TRZISZKA
Affiliation:
Dept. of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
*
Corresponding author: graszkiewicz@o2.pl
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Abstract

During food processing, proteins are subjected to different modifications, of which most are the result of proteolytic enzyme activity. Due to these mild and easily controlled reaction conditions, this method of modification has been commonly applied in producing high quality food products. Processing affects the conformation of the molecule and its biological activity. Limited hydrolysis leads to improvement of both the functional and nutritional properties of proteins, as well as their organoleptic characteristics. Proteolytic enzymes release peptides that frequently show different specific biological activities. Bioactive peptides govern the function of other compounds in the bloodstream, digestive, immune and nervous systems. Food sources of bioactive peptides exhibiting anti-hypertensive, anti-tumour, antioxidant or antimicrobial activities include milk, eggs and fish. Biopeptides with specific biological activities can be used in pharmaceutical, cosmetic or food industries as natural substances which prevent adverse changes, as food additives or as functional food ingredients with defined benefits to the consumer. The following paper reviews the role of hens eggs as a source of bioactive peptides, and how these can be used in functional foods.

Keywords

bioactive peptideshydrolysiseggsantioxidantimmunostimulation
Type
Review Article
Information
World's Poultry Science Journal , Volume 69 , Issue 2 , June 2013 , pp. 375 - 386
Copyright
Copyright © World's Poultry Science Association 2013

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