Functional Properties and Extraction Techniques of Chicken Egg White Proteins

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. This review first describes the structures and functional properties of several major a...

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Bibliographic Details
Published in:Foods 2022-08, Vol.11 (16), p.2434
Main Authors: Li, Zhe, Huang, Xi, Tang, Qinyue, Ma, Meihu, Jin, Yongguo, Sheng, Long
Format: Article
Language:English
Subjects:
Albumen
Amino acids
Antioxidants
Avidin
Binary systems
Chemical bonds
Chemical properties
chicken egg white
Chickens
Chromatography
co-purification
Composition
Conalbumin
Eggs
Electrophoresis
Environmental impact
Enzymes
Extraction (Chemistry)
Food industry
Food science
Glycoproteins
Iron
Ligands
Lysozyme
Membrane separation
Membranes
Methods
Microorganisms
Molecular imprinting
Molecular weight
Ovalbumin
Ovomucin
Oxidation
Peptides
Pharmaceutical industry
poultry
protein
Protein purification
Proteins
Purification
Raw materials
Review
Separation
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Summary: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. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11162434