Effect of processing technologies on the digestibility of egg proteins

Abstract

Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

“…Using this technology, the packaged products are introduced in a pressure chamber and are generally subjected to hydrostatic pressures up to 600 MPa using a liquid transmitter. The microorganisms present in both solid and liquid foods are inactivated without using heat or additives, making the foods microbiologically stable and generally increasing their shelf-life (Bhat et al, 2021b(Bhat et al, , 2021c. For instance, HPP extended the shelf-life of freshly picked and cooked crabmeat from 7 to 21-30 days without addition of chemical preservatives (Ye et al, 2021a(Ye et al, , 2021b.…”

Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review

“…HHP is advantageous for retaining nutritional compounds in foods, and a better understanding of its effect on protein digestibility is critical for promoting its commercial applications (Bhat et al, 2021b). Given that recent reviews have thoroughly examined how HHP affects the digestibility of muscle and egg proteins (Bhat et al, 2021a(Bhat et al, , 2021b, this section will focus on plant and milk proteins.…”

Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin

“…Egg white is a common ingredient used in a myriad of food products, including mayonnaise, baked goods, meringues, souffles, custards, and confectioneries [ 1 ]. This is due to its low cost and attractive functional properties, such as gelling, emulsifying, and foaming capacities [ 2 , 3 ]. Egg white is highly digestible and nutritious, and represents about 56% of proteins (ovalbumin, conalbumin, ovomucoid, globulins, ovomucin, lysozyme, and flavoprotein) in eggs [ 4 , 5 ].…”