Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 94, Issue 14, Pages 2839-2845Publisher
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6670
Keywords
eggs; protein; bioactive peptide; albumin; functional foods; identification; purification
Funding
- China Scholarship Council (CSC)
- Jilin University graduate core curriculum projects [2012JC008]
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Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed. (C) 2014 Society of Chemical Industry
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