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Advances in Egg White Protein Hydrolysates

LIU Shuang1,XIA Yang-yi1,2,3,SHANG Yong-biao1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;2. Laboratory of Quality and Safety Risk Assessment
    for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China;
    3. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China  
  • Online:2013-08-15 Published:2013-09-03
  • Contact: SHANG Yong-biao


Currently, the egg production in China is the largest all over the world, but there are few high added-value
products. It is very important to develop egg products with high value. Egg white protein contains essential amino acids for
humans, and the amino acid composition is close to human demand. However, egg white protein has disadvantages such
as high viscosity, gelling, foaming and allergy so that it is not suitable for use in the food industry. Hydrolysis can not only
improve the functional properties of egg white protein, but also the hydrolysates have multiple biological activities such
as antihypertensive activity, antioxidant property, anti-thrombin property, antimicrobial activity and immunomodulatory
activity. The hydrolysates can be applied in the food industry widely. Therefore, in this paper, processing conditions of
egg white protein as well as functional properties, bioactive activities and application in the food industry of egg white
hydrolysates are described, which will provide new strategies for the utilization and development of egg white protein.

Key words: egg white protein, hydrolysis, functional properties, physiological function

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