FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 399-403.doi: 10.7506/spkx1002-6630-201309076

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Research Progress on the Antimicrobial Peptides Derived from Egg Protein

WANG Jun-jie1,2，ZHAO Yan1,2,*，TU Yong-gang3，LUO Xu-ying1,2，LI Jian-ke1,2，YANG You-xian1,2，DENG Wen-hui1,2   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
    2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China；
    3. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
  • Received:2012-04-09 Revised:2013-03-14 Online:2013-05-15 Published:2013-05-07
  • Contact: ZHAO Yan E-mail:zhaoyan@ncu.edu.cn

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Abstract:

Antibacterial peptides are one of the research focuses in biological field, which has several features, such as small
molecular weight, high thermal stability and wide antimicrobial spectrum. Naturally, eggs with high content of proteins have
become an important source for preparation of antimicrobial peptides. Here we reviewed the antimicrobial peptides derived
from egg proteins, its antimicrobial activity and the relationship between peptide structure and antimicrobial activity. At the
end, we summarized the problems existing in the study of antibacterial peptides from egg proteins and discussed directions
for further study and their potential application in practice.

Key words: antimicrobial peptides, eggs, bacteriostatic activity, enzymolysis

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