Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications

As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. E...

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Published inComprehensive reviews in food science and food safety Vol. 23; no. 5; pp. e70004 - n/a
Main Authors Tian, Yujuan, Lv, Xiaohui, Oh, Deog‐Hwan, Kassem, Jihan Mohamed, Salama, Mohamed, Fu, Xing
Format Journal Article
LanguageEnglish
Published United States Wiley Subscription Services, Inc 01.09.2024
Subjects
Application
Biocompatibility
Controlled release
egg
Egg Proteins - chemistry
Emulsification
Emulsifiers
Emulsifying Agents - chemistry
Emulsions - chemistry
Food
Food products
Hydrogen-Ion Concentration
Ionic strength
Mayonnaise
modification
protein
Proteins
Temperature
emulsification
egg
Application
modification
protein
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Summary:As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil–water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in‐depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.
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ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.70004