Modification of functional properties of egg-white proteins

V. Raikos, S.R. Euston

Research output: Contribution to journalLiterature review

127 Citations (Scopus)


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
Issue number6
Publication statusPublished - 1 Dec 2003


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