2022
DOI: 10.3389/fnut.2022.875270
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Abstract: Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collap… Show more

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Cited by 11 publications
(2 citation statements)
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“…Eggs are the main high-quality proteins that are usually consumed in daily life, especially egg white proteins (EWP), which are currently one of the main sources of novel bioactive peptides. , The high yield and low cost of EWP, the major protein component of eggs, provide a considerable cost advantage over many other protein sources, making it affordable for low socioeconomic groups. , Eggs are among the most easily digestible proteins . The rich amino acid composition, high protein digestibility, easy availability, and low cost make it possible to use EWP as an ingredient in nutritional supplements .…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Eggs are the main high-quality proteins that are usually consumed in daily life, especially egg white proteins (EWP), which are currently one of the main sources of novel bioactive peptides. , The high yield and low cost of EWP, the major protein component of eggs, provide a considerable cost advantage over many other protein sources, making it affordable for low socioeconomic groups. , Eggs are among the most easily digestible proteins . The rich amino acid composition, high protein digestibility, easy availability, and low cost make it possible to use EWP as an ingredient in nutritional supplements .…”
Section: Introductionmentioning
confidence: 99%
“…17,18 The high yield and low cost of EWP, the major protein component of eggs, provide a considerable cost advantage over many other protein sources, making it affordable for low socioeconomic groups. 19,20 Eggs are among the most easily digestible proteins. 21 The rich amino acid composition, high protein digestibility, easy availability, and low cost make it possible to use EWP as an ingredient in nutritional supplements.…”
Section: Introductionmentioning
confidence: 99%