Eggs as a source of protein

With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis. This review will attempt to interrelate the biochemical properties of egg proteins including the albumen and yolk with their functional properties. The foaming (whipping), binding and emulsifying properties of egg proteins will be discussed. The uniqueness of the gel structure of the fresh egg white, its deterioration on aging, and the interaction of the complex system of proteins will be reviewed. Emphasis will be placed on the effect of processing on the biochemical and functional changes of egg proteins. The chemical and enzymatic modification of the egg white and egg yolk proteins will be discussed.

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