Comparison of some functional properties and protein profiles of different protein sources with egg components

Abstract

Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

“…Three primary parts make up an egg: the shell (90–120 g/kg), white (600 g/kg), and yolk (300–330 g/kg). The components of a whole egg include water (750 g/kg), lipids (primarily concentrated in the yolk, 120 g/kg), highly digestible proteins (mostly dispersed among the egg white and the yolk, 120 g/kg), and carbohydrates, minerals, and vitamins (10 g/kg) [ 4 , 5 ]. Egg yolk (EY) is an efficient dietary ingredient owing to its nutritional (essential fatty acids, phospholipids, minerals, and vitamins) and organoleptic (rich flavor) qualities [ 6 ].…”

Evaluation of different types of milk proteins-derived epitopes using in-silico tools: a primarily study to propose a new definition for bioactive peptides

“…During the last four decades, several investigations have been conducted to assess the properties and physiological effects of bioactive peptides (BPs) and the definition of BPs have been formed with three major characteristics, including a) digestionresistant, b) absorbable peptides released from the parent proteins during digestion processes, and c) induce a series of beneficial effects on the body (Ji et al, 2021;Rafiq et al, 2021;Shori et al, 2020l ;Shi & Li, 2021). BPs are food-derived peptides whose usefulness is beyond the supply of the body amino-acids (Barati, 2020b;Büyükcan & Karakaya, 2021). Anti-inflammatory, anticancer and, anti-hypertensive roles are some of the beneficial effects of the peptides on the body systems (Barati et al, 2020a;Navarro-Peraza et al, 2020).…”