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Chicken Egg Proteins and Derived Peptides with Antioxidant Properties [PDF]
Foods, 2020 In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods ...
Sara Benedé, Elena Molina
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Spent fowl as a source of unintentional egg proteins exposure in Canadian food products [PDF]
Poultry Science, 2022 : The occurrence of egg proteins in products containing spent fowl manufactured under current practices was studied to assess the risk these food products may pose to egg-allergic consumers and to determine if Precautionary Allergen Labelling (PAL) was ...
Jérémie Théolier +4 more
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Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation [PDF]
FoodsProtein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different ...
Mariacinzia Rutigliano +6 more
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Egg Content of Noodles by Quantitative Analysis of Characteristic Proteins of the Egg [PDF]
Journal of AOAC INTERNATIONAL, 1968 Abstract A new method has been developed for determining the egg content of noodles. Extracts of noodles were prepared in 0.15M NaCl and fractionated by disk electrophoresis on polyacrylamide gel. In the electrophoretic patterns of extracts from noodles with different egg content, bands of proteins originating from eggs were found.
Vittorio Silano +4 more
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Polymorphism of egg white proteins egg weight and components weight in the Fayoumi hen [PDF]
Annales de Génétique et de Sélection Animale, 1977 Centre national de Recherches zootechniques, LN.R.A., ., 78 Jouy-en-Josas Summary The genetic variations in egg-white proteins were detected in Fayoumi eggs. G locus proved to be the only polymorphic among four egg-white protein loci investigated. Two types were determined, Gand G,BB. The heterozygote proved to have heavier eggs and accordingly heavier
A. OBEIDAH, P. MÉRAT, L. DURAND
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Research note: Proteomics profiling reveal key proteins in egg white emulsification [PDF]
Poultry ScienceEgg white proteins are widely recognized as excellent natural emulsifiers, yet the molecular mechanisms underlying their emulsification properties remain incompletely understood, particularly regarding the roles of individual proteins in complex natural ...
Tianyu Luo +5 more
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Molecules, 2023 This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible ...
Parisa Mostashari +3 more
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Functional Properties and Extraction Techniques of Chicken Egg White Proteins
Foods, 2022 Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins.
Zhe Li +5 more
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Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food
Foods, 2023 (1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles.
Eleana Sarantidi +8 more
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