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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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Allergy to egg proteins in children
Revista Alergia México, 2015 Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg allergy affects from 0.5-2.5%. Most of the egg allergic reactions are type I or IgE mediated antibodies against egg proteins. Five major proteins
Marco Antonio Góngora-Meléndez +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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Теория и практика переработки мяса, 2021 The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties ...
I. L. Stefanova +3 more
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Release of proteins via ion exchange from albumin-heparin microspheres [PDF]
, 1992 Albumin-heparin and albumin microspheres were prepared as ion exchange gels for the controlled release of positively charged polypeptides and proteins.
Bae, You Han +5 more
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Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins [PDF]
Frontiers of Agricultural Science and Engineering, 2018 Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A.
Sen LI, Marina OFFENGENDEN, Michael G. GÄNZLE, Jianping WU
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Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Foods, 2023 The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a ...
Marta Tomczyńska-Mleko +8 more
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