Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

Rao, Qinchun; Rocca-Smith, Jeancarlo R.; Schoenfuss, Tonya C.; Labuza, Theodore P.

doi:10.1016/j.foodchem.2012.05.025

Cited by 47 publications

(39 citation statements)

References 35 publications

(42 reference statements)

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“…In the food industry an important application of egg proteins is their use as a plasticizer to reduce the hardness of products, because their glass transition temperatures ( T g ) are below room temperature . For instance, egg white protein was applied as a plasticizer in cake.…”

Section: Application Of Egg Proteins and Peptides In Food Industrymentioning

confidence: 99%

Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Yin

Zhao

et al. 2014

J Sci Food Agric

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Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed.

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Section: Application Of Egg Proteins and Peptides In Food Industrymentioning

confidence: 99%

Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Yin

Zhao

et al. 2014

J Sci Food Agric

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“…For instance, fish protein hydrolysates might be used as functional ingredients due to their enhancement of protein solubility, emulsification ability, and gelling activity (Chalamaiah, Rao, Rao, & Jyothirmayi, 2010). Egg white protein is applied as a food plasticizer (Rao, Rocca-Smith, Schoenfuss, & Labuza, 2012) and as a clarifier in alcoholic drinks (Yu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Maestri

Pavlićević

Montorsi

et al. 2018

Comp Rev Food Sci Food Safe

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Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.

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“…Ø Storage can alter the bioavailability of free, concentrated peptides (Rao et al, 2012), and shorten their shelf-life.…”

Section: Comparison Between In Vitro and Human Studiesmentioning

confidence: 99%

Dietary bioactive peptides: Human studies

Bouglé

Bouhallab

2015

Critical Reviews in Food Science and Nutrition

110

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Current opinion strongly links nutrition and health. Among nutrients, proteins, and peptides which are encrypted in their sequences and released during digestion could play a key role in improving health. These peptides have been claimed to be active on a wide spectrum of biological functions or diseases, including blood pressure and metabolic risk factors (coagulation, obesity, lipoprotein metabolism, and peroxidation), gut and neurological functions, immunity, cancer, dental health, and mineral metabolism. A majority of studies involved dairy peptides, but the properties of vegetal, animal, and sea products were also assessed. However, these allegations are mainly based on in vitro and experimental studies which are seldom confirmed in humans. This review focused on molecules which were tested in humans, and on the mechanisms explaining discrepancies between experimental and human studies.

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Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

Cited by 47 publications

References 35 publications

Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Dietary bioactive peptides: Human studies

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