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
ISBN (Electronic)9781782628309, 9781788011242, 9781788011488, 9781788011617, 9781788012133, 9781788012157, 9781788012423, 9781788013901, 9781788013963
DOIs
StatePublished - Jan 1 2019

Publication series

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

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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