CHAPTER 13: Bioactive Egg Proteins

Emerson Nolasco, Snigdha Guha, Kaustav Majumder

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles. In the last few decades, extensive research has been done to evaluate the various biological activities of egg proteins and protein-derived peptides. Egg proteins and protein-derived peptides have been attributed to diverse biological activities, the most well-known being their antimicrobial properties. However, egg proteins and peptides have been shown to have other biological activities, such as antihypertensive, antioxidant, anticancer, immunomodulatory, and protease inhibitory activity. Egg-derived bioactive proteins have had a relevant scientific impact and exhibit promising applicability as an ingredient for the development of functional foods and nutraceuticals. However, it is critical to understand the effects of these proteins in signaling pathways to delineate their molecular mechanisms of action. Further studies are required to fill the current knowledge gaps. Therefore, the purpose of the chapter is to illustrate the present knowledge of the bioactivity of different egg proteins and their physiological effects.

Original languageEnglish (US)
Title of host publicationSteviol Glycosides
Subtitle of host publicationCultivation, Processing, Analysis and Applications in Food
EditorsJianping Wu
PublisherRoyal Society of Chemistry
Pages223-258
Number of pages36
Edition14
DOIs
StatePublished - Jan 1 2019

Publication series

NameFood Chemistry, Function and Analysis
Number14
Volume2019-January
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

Fingerprint

Egg Proteins
egg proteins
Bioactivity
bioactive properties
peptides
functional foods
Peptides
Ovum
Proteins
proteins
Functional Food
antihypertensive agents
chicken eggs
anti-infective properties
Dietary Supplements
Antihypertensive Agents
Nutrients
hens
Chickens
mechanism of action

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Nolasco, E., Guha, S., & Majumder, K. (2019). CHAPTER 13: Bioactive Egg Proteins. In J. Wu (Ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (14 ed., pp. 223-258). (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 14). Royal Society of Chemistry. https://doi.org/10.1039/9781788013833-00223

CHAPTER 13 : Bioactive Egg Proteins. / Nolasco, Emerson; Guha, Snigdha; Majumder, Kaustav.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Jianping Wu. 14. ed. Royal Society of Chemistry, 2019. p. 223-258 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 14).

Research output: Chapter in Book/Report/Conference proceedingChapter

Nolasco, E, Guha, S & Majumder, K 2019, CHAPTER 13: Bioactive Egg Proteins. in J Wu (ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 14 edn, Food Chemistry, Function and Analysis, no. 14, vol. 2019-January, Royal Society of Chemistry, pp. 223-258. https://doi.org/10.1039/9781788013833-00223
Nolasco E, Guha S, Majumder K. CHAPTER 13: Bioactive Egg Proteins. In Wu J, editor, Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 14 ed. Royal Society of Chemistry. 2019. p. 223-258. (Food Chemistry, Function and Analysis; 14). https://doi.org/10.1039/9781788013833-00223
Nolasco, Emerson ; Guha, Snigdha ; Majumder, Kaustav. / CHAPTER 13 : Bioactive Egg Proteins. Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. editor / Jianping Wu. 14. ed. Royal Society of Chemistry, 2019. pp. 223-258 (Food Chemistry, Function and Analysis; 14).
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