Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-28T13:22:42.583Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aluko, R.E., Keeratiurai, M. and Mine, Y. (1997) Competitive adsorption between egg yolk proteins and whey proteins on oil-in-water interfaces. Colloids and Surfaces B 10: 385–395.CrossRefGoogle Scholar
Aluko, R.E. and Mine, Y.(1997) Competitive adsorption of hen's egg yolk granule lipoproteins and phosvitin in oil-in-water emulsion. J. Agric. Food Chem. 45: 4558–4563.Google Scholar
Aluko, R.E. and Mine, Y. (1998) Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule. Food Hydrocolloids 12: 203–210.CrossRefGoogle Scholar
Anton, M. and Gandemer, G. (1997) Composition, solubility and emulsifying properties of granules and plasma of egg yolk. J. Food Sci. 62: 484–487.CrossRefGoogle Scholar
Anton, M. and Gandemer, G. (2000) Thermostability of hen egg yolk granules: contribution of native structure of granules. J. Food Sci. 65: 581–584.CrossRefGoogle Scholar
Anton, M., Beaumal, V. and Gandemer, G. (2000) Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids 14: 327–335.CrossRefGoogle Scholar
Bringe, N.A., Howard, D.B. and Clari, D.R. (1996) Emulsifying properties of low-cholesterol egg yolk prepared by supercritical CO2, extraction. J. Food Sci. 61: 19–24.CrossRefGoogle Scholar
Causeret, D., Matringe, E. and Lorient, D. (1991) Ionic strength and pH effects on composition and microstructure of yolk granules. J. Food Sci. 56: 1532–1536.CrossRefGoogle Scholar
Clark, A.K. (1992) Gels and gelling. In Physical Chemistry Of Foods; Schwartzberg, H.G., Hartel, R.W. Eds.; Marcel Dekker Inc.; New York, N.Y.Google Scholar
Dicknson, E. and McClements, D.J. (1995) Trends and developments. In Advances in, food colloids. Blackie Academic, Glasgow, UK, pp 1–26.Google Scholar
Doi, E., Tani, F., Murata, M., Koseki, T. and Kitabatake, N. (1994) Heat induced transparent gels of globular proteins. In Food Hydrocolloids: Srructure and functions (Nishinari, K. and Doi, E. Eds) Plenum Press, New York, pp317–325.CrossRefGoogle Scholar
Egelandsdal, B. (1986) Conformational and structure of mildly heat-treated ovalbumin in dilute solution and gel formation at higher protein concentration. Int. J. Pept. Res. 28:560–568.CrossRefGoogle Scholar
Handa, A. and Kuroda, M. (1999) Functional improvement in dried egg white through the Maillard reaction. J. Agric. Food Chem. 47: 1845–1850.CrossRefGoogle ScholarPubMed
Handa, A., Hayashi, K., Shidara, H. and Kuroda, M. (2001) Correlation of the protein structure and gelling properties in dried egg white products. J. Agric. Food Chem. Vol. 49, 3957–3965.Google Scholar
Hatta, H., Kitabatake, N. and Doi, E. (1986) Turbidity and hardness of a heat-induced gel of hen egg ovalbumin. Agric Biol. Chem. 50: 2083–2089.Google Scholar
Hirose, M. (1993) Molten globule state of food proteins. Trends Food Sci. & Technology 4: 48–51.Google Scholar
Juneja, L.R. (1996) Egg yolk lipids. In: Hen Eggs (Yamamoto, T., Juneja, L.R., Hatta, H. and Kim, M. Eds), CRC press, Boca Raton, pp 73–98.Google Scholar
Kato, A. and Takagi, T. (1987) Estimation of the molecular weight distribution of heat induced ovalbumin aggregates by the low-angle laser light scattering technique combined with high- performance gel chromatography. J. Agric. Food Chem. 35: 633–637.CrossRefGoogle Scholar
Kato, A., Ibrahim, H.R., Watanabe, H., Honnma, K. and Kobayashi, K. (1989) New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state. J. Agric. Food Chem. 37:433–437.CrossRefGoogle Scholar
Kato, A., Minaki, K. and Kobayashi, K. (1993) Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. J. Agric. Food Chem. 41:540–543.Google Scholar
Kitabatake, N., Shimizu, A. and Doi, E. (1988) Preparation of transparent egg white gel with salt by two-step heating method. J. Food Sci. 53:735–738.Google Scholar
Kisseoglou, V.D. and Sherman, P. (1983) Influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise. Colloid Polymer Sci. 14: 397–417.Google Scholar
Li-Chan, E. and Nakai, S. (1991) Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme. J. Agric. Food Chem., 39:1238–1245.CrossRefGoogle Scholar
Li-Chan, E.C.Y., Powrie, W.D. and Nakai, S. (1995) The chemistry of eggs and egg products. In: Egg Science and Technolony, 4th Edition. (Stadelman, W.J. and Cotterill, O.J. Eds), Food Prodcuts. New York, pp105–176.Google Scholar
Mine, Y., Noutomi, T. and Haga, N. (1990) Thermally induced changes in egg white proteins. J. Agric. Food Chem. 38: 2122–2125.CrossRefGoogle Scholar
Mine, Y. (1992) Sulfhydryl group changes in heat-induced soluble egg white aggregates in relation to molecular size. J. Food Sci. 57: 254–255.Google Scholar
Mine, Y., Kobayashi, H., Chiba, K. and Tada, M. (1992 a) 31P NMR study on the interfacial adsorptivity of ovalbumin promoted by lysopbosphatidylcholine and free fatty acids. J. Agric. Food Chem. 40: 1111–1115.CrossRefGoogle Scholar
Mine, Y., Chiba, K. and Tada, M. (1992 b) Effect of oxidation of free fatty acids on the interfacial adsorptivity of lysophosphatidylcholine/free fatty acid/ovalbumin complexes. Biosci. Biotech. Biochem. 56: 1814–1818.CrossRefGoogle Scholar
Mine, Y., Chiba, K. and Tada, M. (1993) Effect of phospholipids on conformational change and heat stability of ovalbumin; circular dichroism and nuclear magnetic resonance studies. J. Agric. Food Chem. 41: 157–161.CrossRefGoogle Scholar
Mine, Y., Chiba, K. and Tada, M. (1995) Dynamic structure of phospholipid-ovalbumin complexes at an oil-in-water interface. New Food Industry 37: 50–63.Google Scholar
Mine, Y. (1996 a) Effect of pH during the dry heating on the gelling properties of egg white proteins. Food Research Int. 29: 155–161.CrossRefGoogle Scholar
Mine, Y. (1996 b) Laser light scattering study on the heat-induced ovalbumin aggregates related to its gelling property. J. Agric. Food Chem. 44: 2086–2090.Google Scholar
Mine, Y. (1997 a) Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins. J. Agric. Food Chem. 45: 2924–2928.Google Scholar
Mine, Y. (1997 b) Structural and functional changes of hen's egg yolk low-density lipoproteins with phospholipase A2. J. Agric. Food Chem. 45: 4564–4570.CrossRefGoogle Scholar
Mine, Y. and Bergougnoux, M. (1998) Adsorption properties of cholesterol-reduced egg yolk low- density lipoprotein at oil-in-water interfaces. J. Agric. Food Chem. 46: 2153–2158.CrossRefGoogle Scholar
Mine, Y. (1998 a) Adsorption behavior of egg yolk low density lipoproteins in oil-in-water emulsions. J. Agric. Food Chem. 46: 36–41.Google Scholar
Mine, Y. (1998 b) Emulsifying characterization of hen's egg yolk proteins in oil-in-water emulsions. Food Hydrocolloids. 12: 409–415.CrossRefGoogle Scholar
Mine, Y. and Keeratiurai, M. (2000) Selective displacement of caseinate proteins by hens egg yolk lipoproteins at oil-in-water interfaces. Colloids and Surfaces B. 18:1–11.Google Scholar
Murata, M., Tani, F., Higasa, T., Kitabatake, N. and Doi, E. (1993) Heat-induced transparent gel formation of bovine serum albumin. Biosci. Biotechnol Biochem. 57:43–46.CrossRefGoogle ScholarPubMed
Nakamura, S., Kato, A. and Kobayashi, K. (1992) Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect. J. Agric. Food Chem. 40: 735–739.CrossRefGoogle Scholar
Nakamura, S., Takasaki, H., Kobayashi, K. and Kato, A. (1993) Hyperglycosylation of hen egg white lysozyme in yeast. J. Biol. Chem. 17:12706–12712.CrossRefGoogle Scholar
Ozaki, Y., Cho, R., Ikegaya, K., Muraishi, S. and Kawauchi, K. (1992) Potential of near-infrared fourier transform raman spectroscopy in food analysis. Appl. Spec. 46: 1503–1507.CrossRefGoogle Scholar
Painter, P.C. and Koening, J. (1976) Raman spectroscopic study of the proteins of egg white. Biopolymers 15: 2155–2166.Google Scholar
Powrie, W.D. and Nakai, S. (1985) Characteristics of edible fluids of animal origin: eggs. In: Food Chemistry 2nd edition (Fennema, O.R. Eds), Marcel Defier, New York, pp 829–856.Google Scholar
Van Kleef, F.S.M. (1986) Thermally induced protein gelation: Gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels. Biopolymers 25:31–59.CrossRefGoogle ScholarPubMed
Watanabe, K., Xu, J.Q. and Shimoyamada, M. (1999) Inhibiting effects of egg white dry-heated at 120°C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white. J. Agric. Food Chem. 47: 4083–4088.CrossRefGoogle Scholar
Watkins, B. (1995) The nutritive value of the egg. In: Egg Science and Technology, 4th Edition (Stadelman, W.J. and Cotterill, O.J. Eds), Food Prodcuts, New York, pp177–194.Google Scholar