Modification of functional properties of egg-white proteins

V. Raikos, S.R. Euston

Research output: Contribution to journalLiterature review

112 Citations (Scopus)

Abstract

Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg-white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, and gelation. This review describes the effect of heat-induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure-function relationship of egg-white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg-white proteins is also discussed.
Original languageEnglish
Pages (from-to)369-376
Number of pages8
JournalNahrung - Food
Volume47
Issue number6
DOIs
Publication statusPublished - 1 Dec 2003

Fingerprint

Egg Proteins
egg albumen
functional properties
denaturation
proteins
Hot Temperature
Protein Denaturation
Maillard Reaction
Food
heat stability
Food Industry
Maillard reaction
emulsifying
structure-activity relationships
protein structure
gelation
food industry
foods
ingredients
heat

Cite this

Modification of functional properties of egg-white proteins. / Raikos, V.; Euston, S.R.

In: Nahrung - Food, Vol. 47, No. 6, 01.12.2003, p. 369-376.

Research output: Contribution to journalLiterature review

Raikos, V. ; Euston, S.R. / Modification of functional properties of egg-white proteins. In: Nahrung - Food. 2003 ; Vol. 47, No. 6. pp. 369-376.
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