Review on Utilization of Egg White

doi:10.7506/spkx1002-6300-200923103

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 456-459.doi: 10.7506/spkx1002-6300-200923103

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Review on Utilization of Egg White

YANG Wan-gen1,2，WANG Zhang2,*，XU Yu-juan1，XIAO Geng-sheng1，MA Mei-hu3，TANG Dao-bang1

1. Sericulture and Agro-Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2008-12-31 Revised:2009-07-09 Online:2009-12-01 Published:2010-12-29
Contact: WANG Zhang E-mail:yangwangen08@163.com

Abstract

Abstract:

In some food industries, the demand for egg yolk was large, and egg white was often discarded as waste, which not only causes environmental pollution, but also wastes this valuable protein resource. Therefore, the comprehensive utilization of egg white is urgent. The research at home and abroad is currently focused on lysozyme extraction methods, egg white cold sterilization technology, the functional properties and the biological activities of egg white hydrolysates, and recent progress on the 4 aspects were reviewed in this article.

Key words: egg white, lysozyme, cold sterilization technology, functional properties, hydrolysates

CLC Number:

YANG Wan-gen1,2，WANG Zhang2,*，XU Yu-juan1，XIAO Geng-sheng1，MA Mei-hu3，TANG Dao-bang1. Review on Utilization of Egg White[J]. FOOD SCIENCE, 2009, 30(23): 456-459.

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