2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries

E.D.N.S. Abeyrathne; D.U. Ahn

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2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries

In: Handbook of eggs in human function

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E.D.N.S. Abeyrathne

E.D.N.S. Abeyrathne
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D.U. Ahn

D.U. Ahn
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Type:: Chapter

Pages:: 35–52

DOI:: https://doi.org/10.3920/978-90-8686-804-9_2

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Egg white contains many functionally important proteins. Ovalbumin, ovotransferrin, ovomucoid, ovomucin, lysozyme, avidin and cystatin from egg white are among the important proteins that have high potentials for industrial applications once separated. Separation methods for these proteins were developed from early 1900, but commercial-scale separations and applications are still under development. Therefore, simple and economical ways of separating these proteins are important if they are to be used by industry. Also, separation of multiple proteins in sequence will give added advantages to separating individual proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Lysozyme is mainly used as an antimicrobial agent in food industry while ovotransferrin can be used as a metal transporter, antimicrobial or anticancer agent. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumour suppression agent. Ovomucoid is the major egg allergen but it can inhibit the growth of tumors, and thus can be used as an anti-cancer agent. Avidin and cystatin act as enzyme inhibitors. Not only the proteins but also their hydrolysed peptides from these proteins showed very good angiotensin I converting enzyme-inhibitory, anticancer, metal-binding, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are immerging areas with unlimited potentials for new applications.

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Handbook of eggs in human function

Series: Human Health Handbooks, Volume: 9

E-Book ISBN:: 9789086868049

Publisher:: Wageningen Academic

Print Publication Date:: 02 Mar 2015

Subjects
- Life Sciences
  - General
  - Food & Health

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2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries

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Handbook of eggs in human function

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