Ovalbumin: A potential functional protein
Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and em...
Saved in:
Published in | Food Science and Preservation Vol. 31; no. 3; pp. 346 - 359 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
한국식품저장유통학회
01.06.2024
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides. |
---|---|
AbstractList | Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health- promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides. KCI Citation Count: 0 Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides. |
Author | Udeshika Maggonage, Maggonage Hasini Nalaka Sandun Abeyrathne, Edirisingha Dewage Manjula, Prabudhdha Ahn, Dong Uk |
Author_xml | – sequence: 1 givenname: Maggonage Hasini orcidid: 0000-0002-5417-0457 surname: Udeshika Maggonage fullname: Udeshika Maggonage, Maggonage Hasini – sequence: 2 givenname: Prabudhdha orcidid: 0000-0001-8074-8323 surname: Manjula fullname: Manjula, Prabudhdha – sequence: 3 givenname: Dong Uk orcidid: 0000-0001-9523-7630 surname: Ahn fullname: Ahn, Dong Uk – sequence: 4 givenname: Edirisingha Dewage orcidid: 0000-0002-6284-2145 surname: Nalaka Sandun Abeyrathne fullname: Nalaka Sandun Abeyrathne, Edirisingha Dewage |
BackLink | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART003100118$$DAccess content in National Research Foundation of Korea (NRF) |
BookMark | eNo9kF1LwzAYhYNMcM79Aa96q9CajzdN610ZfgwGA-l9SJpUwrq0JJ3gvzdu4tU5HB7OxXOLFn70FqF7ggtCMKZPfZwKiikUjBSsYFBeoSXDlOYcKr7470LcoHWMTmMOFKAkYoke9l9q0Kej889Zk03jbP3s1JD1J9_NbvSpTiGtzt-h614N0a7_coXa15d2857v9m_bTbPLO1HRXAtVGU2BV1TrrmQMhLYMWyFMVXPT1zXWHAuojQUAYUwH1hAArmxtNTC2Qo-XWx96eeicHJU75-coD0E2H-1WEsw55pgmmF7gLowxBtvLKbijCt8JkWc3MrmRv24kI5LJ5Ib9AAT1WCs |
Cites_doi | 10.1016/j.seppur.2012.05.021 10.1111/ijfs.12130 10.1081/JLC-100104442 10.4315/0362-028X-67.9.1939 10.1111/1471-0307.12155 10.3390/foods8080286 10.1080/10826060903209646 10.1016/j.ijgfs.2021.100334 10.1016/j.jcis.2007.07.041 10.1016/j.foodchem.2020.126207 10.1016/j.foodchem.2011.07.127 10.1039/b009171p 10.1016/j.jfoodeng.2017.08.028 10.1155/2019/5475302 10.5851/kosfa.2014.34.3.362 10.1016/S0378-4347(01)00108-6 10.1021/jf050964f 10.1017/S0043933913000366 10.1016/S0378-4347(98)00071-1 10.1021/jf0531398 10.1590/S0103-90162006000300013 10.3382/ps.2014-04155 10.1079/WPS20020005 10.3382/ps.2011-01639 10.1016/j.procbio.2016.03.002 10.1016/j.foodres.2017.07.032 10.1016/j.lfs.2005.11.025 10.1016/j.chroma.2005.06.083 10.1016/S0378-4347(98)00538-6 10.3382/ps/pey402 10.1007/s13197-017-2504-0 10.1002/fsn3.983 10.1016/j.bbagen.2004.02.010 10.1016/j.seppur.2008.12.016 10.1016/j.ijgfs.2015.04.001 10.1080/00071668.2010.497296 10.1111/j.1432-1033.1981.tb05243.x 10.1016/j.jchromb.2010.04.037 10.1080/10942912.2011.620204 10.1111/1750-3841.15892 10.1016/j.ultsonch.2021.105477 10.1113/jphysiol.1900.sp000799 10.1111/j.1365-2621.2000.tb16049.x 10.1007/s00217-012-1831-7 10.1021/jf00003a003 10.1021/jf001423n 10.1111/jfpe.13311 10.1016/j.procbio.2008.04.011 10.1016/j.molliq.2021.116245 10.1007/s00217-005-1182-8 10.1016/j.foodhyd.2014.01.028 10.1021/jf991198d 10.3382/ps.2013-03403 10.1016/j.foodhyd.2016.04.041 10.1007/s00217-013-2034-6 10.1016/j.jchromb.2020.122231 10.1016/j.foodchem.2004.11.056 10.1016/j.foodhyd.2021.106822 10.1271/bbb.59.2344 10.1002/jsfa.9150 10.2141/jpsa.41.161 10.5851/kosfa.2013.33.4.501 10.1016/j.foodhyd.2016.12.027 10.3389/fnut.2021.629440 10.1016/j.jconrel.2008.05.010 10.3390/foods10020246 10.3390/nu11051051 10.4315/0362-028X-67.9.1914 10.1007/s10895-016-1948-3 10.1016/S0268-005X(01)00097-2 10.1016/j.colsurfb.2015.01.037 10.1021/la053158b 10.1007/BF01229676 10.3382/ps.2013-03391 10.1016/j.foodhyd.2020.105694 |
ContentType | Journal Article |
DBID | AAYXX CITATION ACYCR |
DOI | 10.11002/fsp.2024.31.3.346 |
DatabaseName | CrossRef Korean Citation Index |
DatabaseTitle | CrossRef |
DatabaseTitleList | CrossRef |
DeliveryMethod | fulltext_linktorsrc |
EISSN | 3022-5485 |
EndPage | 359 |
ExternalDocumentID | oai_kci_go_kr_ARTI_10550502 10_11002_fsp_2024_31_3_346 |
GroupedDBID | AAYXX CITATION M~E ACYCR |
ID | FETCH-LOGICAL-c782-b7a8db24582bbc63347be30e77d895df990b50749de4447ddc4ed1445ae9eb433 |
ISSN | 3022-5477 |
IngestDate | Thu Jul 11 03:10:39 EDT 2024 Wed Jul 24 12:24:54 EDT 2024 |
IsPeerReviewed | false |
IsScholarly | false |
Issue | 3 |
Language | English |
LinkModel | OpenURL |
MergedId | FETCHMERGED-LOGICAL-c782-b7a8db24582bbc63347be30e77d895df990b50749de4447ddc4ed1445ae9eb433 |
ORCID | 0000-0002-5417-0457 0000-0001-8074-8323 0000-0001-9523-7630 0000-0002-6284-2145 |
PageCount | 14 |
ParticipantIDs | nrf_kci_oai_kci_go_kr_ARTI_10550502 crossref_primary_10_11002_fsp_2024_31_3_346 |
PublicationCentury | 2000 |
PublicationDate | 2024-06-00 2024-06 |
PublicationDateYYYYMMDD | 2024-06-01 |
PublicationDate_xml | – month: 06 year: 2024 text: 2024-06-00 |
PublicationDecade | 2020 |
PublicationTitle | Food Science and Preservation |
PublicationYear | 2024 |
Publisher | 한국식품저장유통학회 |
Publisher_xml | – name: 한국식품저장유통학회 |
References | Mishra (key2.0240719032309e+13_B56) 2012; 130 Sakanaka (key2.0240719032309e+13_B63) 2006; 95 Lv (key2.0240719032309e+13_B46) 2012; 235 Lv (key2.0240719032309e+13_B47) 2015; 18 Jolivet (key2.0240719032309e+13_B39) 2006; 54 Croguennec (key2.0240719032309e+13_B18) 2000; 48 Abeyrathne (key2.0240719032309e+13_B3) 2014; 93 Desert (key2.0240719032309e+13_B22) 2001; 49 Li (key2.0240719032309e+13_B42) 2017; 27 Guha (key2.0240719032309e+13_B31) 2019 Belitz (key2.0240719032309e+13_B14) 2009 Kratz (key2.0240719032309e+13_B41) 2008; 132 Matsuoka (key2.0240719032309e+13_B49) 2019; 2019 Yu (key2.0240719032309e+13_B79) 2006; 22 Eckert (key2.0240719032309e+13_B23) 2013; 69 Kovacs-Nolan (key2.0240719032309e+13_B40) 2005; 53 Guerin-Dubiard (key2.0240719032309e+13_B30) 2005; 1090 Mine (key2.0240719032309e+13_B55) 1991; 39 Zhi (key2.0240719032309e+13_B81) 2005; 21 Fujita (key2.0240719032309e+13_B25) 1995; 59 Chang (key2.0240719032309e+13_B16) 2018; 98 Miguel (key2.0240719032309e+13_B52) 2005; 221 Patil (key2.0240719032309e+13_B59) 2020; 7 Solomon (key2.0240719032309e+13_B70) 2010; 51 Garces-Rimon (key2.0240719032309e+13_B26) 2016; 3 Roberts (key2.0240719032309e+13_B62) 2004; 41 Abeyrathne (key2.0240719032309e+13_B1) 2014; 93 Croguennec (key2.0240719032309e+13_B19) 2007; 315 Alleoni (key2.0240719032309e+13_B5) 2006; 63 Cho (key2.0240719032309e+13_B17) 2014; 34 Belchior (key2.0240719032309e+13_B13) 2021; 336 Flom (key2.0240719032309e+13_B24) 2019; 11 Goudarzi (key2.0240719032309e+13_B29) 2015; 68 Pereira (key2.0240719032309e+13_B61) 2016; 51 Saravanan (key2.0240719032309e+13_B65) 2008; 43 Sponton (key2.0240719032309e+13_B71) 2015; 128 An (key2.0240719032309e+13_B6) 2014; 40 Iroyukifujita (key2.0240719032309e+13_B36) 2000; 65 Lotfian (key2.0240719032309e+13_B45) 2019; 7 Abeyrathne (key2.0240719032309e+13_B2) 2013; 92 Huntington (key2.0240719032309e+13_B35) 2001; 756 Hemanth (key2.0240719032309e+13_B32) 2020; 43 Abeyrathne (key2.0240719032309e+13_B4) 2013; 33 Mine (key2.0240719032309e+13_B54) 2002; 58 Liu (key2.0240719032309e+13_B43) 2021; 73 Tang (key2.0240719032309e+13_B73) 2013; 237 Awade (key2.0240719032309e+13_B8) 1996; 202 Shibusawa (key2.0240719032309e+13_B67) 2001; 24 Visentini (key2.0240719032309e+13_B75) 2017; 67 Silva (key2.0240719032309e+13_B69) 2016; 7 Baratzadeh (key2.0240719032309e+13_B11) 2013; 48 Lopez-Martinez (key2.0240719032309e+13_B44) 2021; 25 Omana (key2.0240719032309e+13_B58) 2010; 878 Tankrathok (key2.0240719032309e+13_B74) 2009; 39 Geng (key2.0240719032309e+13_B27) 2012; 96 Hopkins (key2.0240719032309e+13_B33) 1900; 25 Stadelman (key2.0240719032309e+13_B72) 1995 Awade (key2.0240719032309e+13_B9) 1999; 723 Huang (key2.0240719032309e+13_B34) 2012; 91 Davalos (key2.0240719032309e+13_B21) 2004; 67 Xu (key2.0240719032309e+13_B77) 2020; 103 Antolovich (key2.0240719032309e+13_B7) 2002; 127 Geng (key2.0240719032309e+13_B28) 2019; 98 Yang (key2.0240719032309e+13_B78) 2021; 119 Jiang (key2.0240719032309e+13_B38) 2019; 8 Miguel (key2.0240719032309e+13_B53) 2004; 67 Bao (key2.0240719032309e+13_B10) 2017; 54 Sanlier (key2.0240719032309e+13_B64) 2021; 86 Weijers (key2.0240719032309e+13_B76) 2002; 16 Datta (key2.0240719032309e+13_B20) 2009; 66 Ji (key2.0240719032309e+13_B37) 2020; 315 Zhao (key2.0240719032309e+13_B80) 2016; 61 Shibusawa (key2.0240719032309e+13_B68) 1998; 709 Ma (key2.0240719032309e+13_B48) 2020; 1152 Nisbet (key2.0240719032309e+13_B57) 1981; 115 Batiha (key2.0240719032309e+13_B12) 2021; 8 Miguel (key2.0240719032309e+13_B51) 2006; 78 Sheng (key2.0240719032309e+13_B66) 2018; 219 Bueno-Gavila (key2.0240719032309e+13_B15) 2021; 10 Pellegrini (key2.0240719032309e+13_B60) 2004; 1672 Meram (key2.0240719032309e+13_B50) 2017; 100 |
References_xml | – volume: 96 start-page: 75 year: 2012 ident: key2.0240719032309e+13_B27 article-title: Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography publication-title: Sep Purif Technol doi: 10.1016/j.seppur.2012.05.021 contributor: fullname: Geng – volume: 48 start-page: 1603 year: 2013 ident: key2.0240719032309e+13_B11 article-title: Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis publication-title: Int J Food Sci Technol doi: 10.1111/ijfs.12130 contributor: fullname: Baratzadeh – volume: 24 start-page: 2007 year: 2001 ident: key2.0240719032309e+13_B67 article-title: Separation of chicken egg white proteins by high-speed countercurrent chromatography publication-title: J Liq Chromatogr Relat Technol doi: 10.1081/JLC-100104442 contributor: fullname: Shibusawa – volume: 67 start-page: 1939 year: 2004 ident: key2.0240719032309e+13_B21 article-title: Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis publication-title: J Food Prot doi: 10.4315/0362-028X-67.9.1939 contributor: fullname: Davalos – volume: 68 start-page: 70 year: 2015 ident: key2.0240719032309e+13_B29 article-title: Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis publication-title: Int J Dairy Technol doi: 10.1111/1471-0307.12155 contributor: fullname: Goudarzi – volume: 8 start-page: 286 year: 2019 ident: key2.0240719032309e+13_B38 article-title: Reutilization of food waste: One-step extraction, purification and characterization of ovalbumin from salted egg white by aqueous two-phase flotation publication-title: Foods doi: 10.3390/foods8080286 contributor: fullname: Jiang – volume: 39 start-page: 380 year: 2009 ident: key2.0240719032309e+13_B74 article-title: Purification process for the preparation and characterizations of hen egg white ovalbumin, lysozyme, ovotransferrin, and ovomucoid publication-title: Prep Biochem Biotechnol doi: 10.1080/10826060903209646 contributor: fullname: Tankrathok – volume: 7 start-page: 1 year: 2016 ident: key2.0240719032309e+13_B69 article-title: Development of high protein drink using poultry egg publication-title: Sri Lanka J Anim Prod contributor: fullname: Silva – volume: 25 start-page: 100334 year: 2021 ident: key2.0240719032309e+13_B44 article-title: Development of functional ice cream with egg white hydrolysates publication-title: Int J Gastron Food Sci doi: 10.1016/j.ijgfs.2021.100334 contributor: fullname: Lopez-Martinez – volume-title: Encyclopedia of Food Chemistry year: 2019 ident: key2.0240719032309e+13_B31 contributor: fullname: Guha – volume: 7 start-page: 167 year: 2020 ident: key2.0240719032309e+13_B59 article-title: Bioactive peptides: Its production and potential role on health publication-title: Innovative Food Sci Emerg Technol contributor: fullname: Patil – volume: 315 start-page: 627 year: 2007 ident: key2.0240719032309e+13_B19 article-title: Interfacial properties of heat-treated ovalbumin publication-title: J Colloid Interface Sci doi: 10.1016/j.jcis.2007.07.041 contributor: fullname: Croguennec – volume: 315 start-page: 126207 year: 2020 ident: key2.0240719032309e+13_B37 article-title: An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification publication-title: Food Chem doi: 10.1016/j.foodchem.2020.126207 contributor: fullname: Ji – volume: 130 start-page: 1036 year: 2012 ident: key2.0240719032309e+13_B56 article-title: Estimation of antiradical properties of antioxidants using dpph assay: A critical review and results publication-title: Food Chem doi: 10.1016/j.foodchem.2011.07.127 contributor: fullname: Mishra – volume: 127 start-page: 183 year: 2002 ident: key2.0240719032309e+13_B7 article-title: Methods for testing antioxidant activity publication-title: Analyst doi: 10.1039/b009171p contributor: fullname: Antolovich – volume: 219 start-page: 1 year: 2018 ident: key2.0240719032309e+13_B66 article-title: A study of storage impact on ovalbumin structure of chicken egg publication-title: J Food Eng doi: 10.1016/j.jfoodeng.2017.08.028 contributor: fullname: Sheng – volume: 2019 start-page: 5475302 year: 2019 ident: key2.0240719032309e+13_B49 article-title: Egg white hydrolysate retains the nutritional value of proteins and is quickly absorbed in rats publication-title: Sci World J doi: 10.1155/2019/5475302 contributor: fullname: Matsuoka – volume: 34 start-page: 362 year: 2014 ident: key2.0240719032309e+13_B17 article-title: Antioxidant effect and functional properties of hydrolysates derived from egg-white protein publication-title: Korean J Food Sci Anim Resour doi: 10.5851/kosfa.2014.34.3.362 contributor: fullname: Cho – volume: 756 start-page: 189 year: 2001 ident: key2.0240719032309e+13_B35 article-title: Structure and properties of ovalbumin publication-title: J Chromatogr B Biomed Sci Appl doi: 10.1016/S0378-4347(01)00108-6 contributor: fullname: Huntington – volume: 53 start-page: 8421 year: 2005 ident: key2.0240719032309e+13_B40 article-title: Advances in the value of eggs and egg components for human health publication-title: J Agric Food Chem doi: 10.1021/jf050964f contributor: fullname: Kovacs-Nolan – volume: 69 start-page: 375 year: 2013 ident: key2.0240719032309e+13_B23 article-title: Biologically active peptides derived from egg proteins publication-title: Worlds Poult Sci J doi: 10.1017/S0043933913000366 contributor: fullname: Eckert – volume: 709 start-page: 301 year: 1998 ident: key2.0240719032309e+13_B68 article-title: One-step purification of proteins from chicken egg white using counter-current chromatography publication-title: J Chromatogr B Biomed Sci Appl doi: 10.1016/S0378-4347(98)00071-1 contributor: fullname: Shibusawa – volume: 54 start-page: 4424 year: 2006 ident: key2.0240719032309e+13_B39 article-title: Protein components of low-density lipoproteins purified from hen egg yolk publication-title: J Agric Food Chem doi: 10.1021/jf0531398 contributor: fullname: Jolivet – volume: 63 start-page: 291 year: 2006 ident: key2.0240719032309e+13_B5 article-title: Albumen protein and functional properties of gelation and foaming publication-title: Sci Agric doi: 10.1590/S0103-90162006000300013 contributor: fullname: Alleoni – volume: 93 start-page: 2678 year: 2014 ident: key2.0240719032309e+13_B3 article-title: Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates publication-title: Poult Sci doi: 10.3382/ps.2014-04155 contributor: fullname: Abeyrathne – volume: 58 start-page: 31 year: 2002 ident: key2.0240719032309e+13_B54 article-title: Recent advances in egg protein functionality in the food system publication-title: Worlds Poult Sci J doi: 10.1079/WPS20020005 contributor: fullname: Mine – volume: 91 start-page: 739 year: 2012 ident: key2.0240719032309e+13_B34 article-title: Estimation of egg freshness using s-ovalbumin as an indicator publication-title: Poult Sci doi: 10.3382/ps.2011-01639 contributor: fullname: Huang – volume: 51 start-page: 781 year: 2016 ident: key2.0240719032309e+13_B61 article-title: Single-step purification of ovalbumin from egg white using aqueous biphasic systems publication-title: Process Biochem doi: 10.1016/j.procbio.2016.03.002 contributor: fullname: Pereira – volume: 100 start-page: 449 year: 2017 ident: key2.0240719032309e+13_B50 article-title: Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced raw 264.7 macrophages publication-title: Food Res Int doi: 10.1016/j.foodres.2017.07.032 contributor: fullname: Meram – volume: 78 start-page: 2960 year: 2006 ident: key2.0240719032309e+13_B51 article-title: Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats publication-title: Life Sci doi: 10.1016/j.lfs.2005.11.025 contributor: fullname: Miguel – volume: 1090 start-page: 58 year: 2005 ident: key2.0240719032309e+13_B30 article-title: Hen egg white fractionation by ion-exchange chromatography publication-title: J Chromatogr A doi: 10.1016/j.chroma.2005.06.083 contributor: fullname: Guerin-Dubiard – volume: 723 start-page: 69 year: 1999 ident: key2.0240719032309e+13_B9 article-title: Comparison of three liquid chromatographic methods for egg-white protein analysis publication-title: J Chromatogr B Biomed Sci Appl doi: 10.1016/S0378-4347(98)00538-6 contributor: fullname: Awade – volume: 98 start-page: 1545 year: 2019 ident: key2.0240719032309e+13_B28 article-title: Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation publication-title: Poult Sci doi: 10.3382/ps/pey402 contributor: fullname: Geng – volume: 54 start-page: 669 year: 2017 ident: key2.0240719032309e+13_B10 article-title: Effects of degree of hydrolysis (dh) on the functional properties of egg yolk hydrolysate with alcalase publication-title: J Food Sci Technol doi: 10.1007/s13197-017-2504-0 contributor: fullname: Bao – volume: 7 start-page: 1466 year: 2019 ident: key2.0240719032309e+13_B45 article-title: Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties publication-title: Food Sci Nutr doi: 10.1002/fsn3.983 contributor: fullname: Lotfian – volume: 1672 start-page: 76 year: 2004 ident: key2.0240719032309e+13_B60 article-title: Proteolytic fragments of ovalbumin display antimicrobial activity publication-title: Biochim Biophys Acta Gen Subj doi: 10.1016/j.bbagen.2004.02.010 contributor: fullname: Pellegrini – volume: 66 start-page: 353 year: 2009 ident: key2.0240719032309e+13_B20 article-title: Separation of ovalbumin from chicken egg white using two-stage ultrafiltration technique publication-title: Sep Purif Technol doi: 10.1016/j.seppur.2008.12.016 contributor: fullname: Datta – volume: 3 start-page: 17 year: 2016 ident: key2.0240719032309e+13_B26 article-title: Egg protein hydrolysates: New culinary textures publication-title: Int J Gastron Food Sci doi: 10.1016/j.ijgfs.2015.04.001 contributor: fullname: Garces-Rimon – volume: 51 start-page: 52 year: 2010 ident: key2.0240719032309e+13_B70 article-title: The eggshell: Strength, structure and function publication-title: Br Poult Sci doi: 10.1080/00071668.2010.497296 contributor: fullname: Solomon – volume: 115 start-page: 335 year: 1981 ident: key2.0240719032309e+13_B57 article-title: The complete amino-acid sequence of hen ovalbumin publication-title: Eur J Biochem doi: 10.1111/j.1432-1033.1981.tb05243.x contributor: fullname: Nisbet – volume: 878 start-page: 1771 year: 2010 ident: key2.0240719032309e+13_B58 article-title: Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whites publication-title: J Chromatogr B doi: 10.1016/j.jchromb.2010.04.037 contributor: fullname: Omana – volume: 18 start-page: 1326 year: 2015 ident: key2.0240719032309e+13_B47 article-title: Structural and functional properties of ovalbumin glycated by dry-heating in the presence of maltodextrin publication-title: Int J Food Prop doi: 10.1080/10942912.2011.620204 contributor: fullname: Lv – volume: 86 start-page: 4250 year: 2021 ident: key2.0240719032309e+13_B64 article-title: Egg consumption and health effects: A narrative review publication-title: J Food Sci doi: 10.1111/1750-3841.15892 contributor: fullname: Sanlier – volume: 73 start-page: 105477 year: 2021 ident: key2.0240719032309e+13_B43 article-title: Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism publication-title: Ultrason Sonochem doi: 10.1016/j.ultsonch.2021.105477 contributor: fullname: Liu – volume: 25 start-page: 306 year: 1900 ident: key2.0240719032309e+13_B33 article-title: On the separation of a pure albumin from egg-white publication-title: J Physiol doi: 10.1113/jphysiol.1900.sp000799 contributor: fullname: Hopkins – volume: 65 start-page: 564 year: 2000 ident: key2.0240719032309e+13_B36 article-title: Classification and antihypertensive activity of angiotensin i-converting enzyme inhibitory peptides derived from food proteins publication-title: J Food Sci doi: 10.1111/j.1365-2621.2000.tb16049.x contributor: fullname: Iroyukifujita – volume: 235 start-page: 981 year: 2012 ident: key2.0240719032309e+13_B46 article-title: Improvement of functional properties of ovalbumin phosphorylated by dry-heating in the presence of pyrophosphate publication-title: Eur Food Res Technol doi: 10.1007/s00217-012-1831-7 contributor: fullname: Lv – volume: 39 start-page: 443 year: 1991 ident: key2.0240719032309e+13_B55 article-title: Emulsifying and structural properties of ovalbumin publication-title: J Agric Food Chem doi: 10.1021/jf00003a003 contributor: fullname: Mine – volume: 49 start-page: 4553 year: 2001 ident: key2.0240719032309e+13_B22 article-title: Comparison of different electrophoretic separations of hen egg white proteins publication-title: J Agric Food Chem doi: 10.1021/jf001423n contributor: fullname: Desert – volume: 43 start-page: e13311 year: 2020 ident: key2.0240719032309e+13_B32 article-title: Accelerated shelf-life study on protein-enriched carbonated fruit drink publication-title: J Food Process Eng doi: 10.1111/jfpe.13311 contributor: fullname: Hemanth – volume: 43 start-page: 905 year: 2008 ident: key2.0240719032309e+13_B65 article-title: Aqueous two-phase poly (ethylene glycol)-poly (acrylic acid) system for protein partitioning: Influence of molecular weight, ph and temperature publication-title: Process Biochem doi: 10.1016/j.procbio.2008.04.011 contributor: fullname: Saravanan – volume: 336 start-page: 116245 year: 2021 ident: key2.0240719032309e+13_B13 article-title: Simultaneous separation of egg white proteins using aqueous three-phase partitioning systems publication-title: J Mol Liq doi: 10.1016/j.molliq.2021.116245 contributor: fullname: Belchior – volume: 221 start-page: 542 year: 2005 ident: key2.0240719032309e+13_B52 article-title: Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods publication-title: Eur Food Res Technol doi: 10.1007/s00217-005-1182-8 contributor: fullname: Miguel – volume: 40 start-page: 1 year: 2014 ident: key2.0240719032309e+13_B6 article-title: Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree publication-title: Food Hydrocoll doi: 10.1016/j.foodhyd.2014.01.028 contributor: fullname: An – volume: 48 start-page: 4883 year: 2000 ident: key2.0240719032309e+13_B18 article-title: Simple rapid procedure for preparation of large quantities of ovalbumin publication-title: J Agric Food Chem doi: 10.1021/jf991198d contributor: fullname: Croguennec – volume: 93 start-page: 1001 year: 2014 ident: key2.0240719032309e+13_B1 article-title: Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white publication-title: Poult Sci doi: 10.3382/ps.2013-03403 contributor: fullname: Abeyrathne – volume: 61 start-page: 390 year: 2016 ident: key2.0240719032309e+13_B80 article-title: Formation mechanism of ovalbumin gel induced by alkali publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2016.04.041 contributor: fullname: Zhao – volume: 237 start-page: 591 year: 2013 ident: key2.0240719032309e+13_B73 article-title: Antimicrobial peptide isolated from ovalbumin hydrolysate by immobilized liposome-binding extraction publication-title: Eur Food Res Technol doi: 10.1007/s00217-013-2034-6 contributor: fullname: Tang – volume: 1152 start-page: 122231 year: 2020 ident: key2.0240719032309e+13_B48 article-title: Simultaneous separation of the four major allergens of hen egg white publication-title: J Chromatogr B doi: 10.1016/j.jchromb.2020.122231 contributor: fullname: Ma – volume: 95 start-page: 243 year: 2006 ident: key2.0240719032309e+13_B63 article-title: Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates publication-title: Food Chem doi: 10.1016/j.foodchem.2004.11.056 contributor: fullname: Sakanaka – volume: 119 start-page: 106822 year: 2021 ident: key2.0240719032309e+13_B78 article-title: Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2021.106822 contributor: fullname: Yang – start-page: 546 volume-title: Food Chemistry year: 2009 ident: key2.0240719032309e+13_B14 contributor: fullname: Belitz – volume-title: Egg Science and Technology year: 1995 ident: key2.0240719032309e+13_B72 contributor: fullname: Stadelman – volume: 59 start-page: 2344 year: 1995 ident: key2.0240719032309e+13_B25 article-title: Potentiation of the antihypertensive activity of orally administered ovokinin, a vasorelaxing peptide derived from ovalbumin, by emulsification in egg phosphatidylcholine publication-title: Biosci Biotechnol Biochem doi: 10.1271/bbb.59.2344 contributor: fullname: Fujita – volume: 98 start-page: 5547 year: 2018 ident: key2.0240719032309e+13_B16 article-title: Egg proteins: Fractionation, bioactive peptides and allergenicity publication-title: J Sci Food Agric doi: 10.1002/jsfa.9150 contributor: fullname: Chang – volume: 41 start-page: 161 year: 2004 ident: key2.0240719032309e+13_B62 article-title: Factors affecting egg internal quality and egg shell quality in laying hens publication-title: J Poult Sci doi: 10.2141/jpsa.41.161 contributor: fullname: Roberts – volume: 33 start-page: 501 year: 2013 ident: key2.0240719032309e+13_B4 article-title: Sequential separation of lysozyme and ovalbumin from chicken egg white publication-title: Food Sci Anim Resour doi: 10.5851/kosfa.2013.33.4.501 contributor: fullname: Abeyrathne – volume: 67 start-page: 130 year: 2017 ident: key2.0240719032309e+13_B75 article-title: Formation and colloidal stability of ovalbumin-retinol nanocomplexes publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2016.12.027 contributor: fullname: Visentini – volume: 8 start-page: 629440 year: 2021 ident: key2.0240719032309e+13_B12 article-title: Dairy-derived and egg white proteins in enhancing immune system against COVID-19 publication-title: Front Nutr doi: 10.3389/fnut.2021.629440 contributor: fullname: Batiha – volume: 132 start-page: 171 year: 2008 ident: key2.0240719032309e+13_B41 article-title: Albumin as a drug carrier: Design of prodrugs, drug conjugates and nanoparticles publication-title: J Control Release doi: 10.1016/j.jconrel.2008.05.010 contributor: fullname: Kratz – volume: 21 start-page: 12 year: 2005 ident: key2.0240719032309e+13_B81 article-title: Purification of ovalbumin from hen egg white by high-speed counter-current aqueous two-phase chromatography publication-title: Chin J Biotechnol contributor: fullname: Zhi – volume: 10 start-page: 246 year: 2021 ident: key2.0240719032309e+13_B15 article-title: Bioactivity of hydrolysates obtained from chicken egg ovalbumin using artichoke (Cynara scolymus L.) proteases publication-title: Foods doi: 10.3390/foods10020246 contributor: fullname: Bueno-Gavila – volume: 11 start-page: 1051 year: 2019 ident: key2.0240719032309e+13_B24 article-title: Epidemiology of cow’s milk allergy publication-title: Nutrients doi: 10.3390/nu11051051 contributor: fullname: Flom – volume: 67 start-page: 1914 year: 2004 ident: key2.0240719032309e+13_B53 article-title: Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysis publication-title: J Food Prot doi: 10.4315/0362-028X-67.9.1914 contributor: fullname: Miguel – volume: 27 start-page: 213 year: 2017 ident: key2.0240719032309e+13_B42 article-title: Comparative study of the interactions between ovalbumin and five antioxidants by spectroscopic methods publication-title: J Fluoresc doi: 10.1007/s10895-016-1948-3 contributor: fullname: Li – volume: 16 start-page: 269 year: 2002 ident: key2.0240719032309e+13_B76 article-title: Rheology and structure of ovalbumin gels at low pH and low ionic strength publication-title: Food Hydrocolloids doi: 10.1016/S0268-005X(01)00097-2 contributor: fullname: Weijers – volume: 128 start-page: 219 year: 2015 ident: key2.0240719032309e+13_B71 article-title: Linoleic acid binding properties of ovalbumin nanoparticles publication-title: Colloids Surf B doi: 10.1016/j.colsurfb.2015.01.037 contributor: fullname: Sponton – volume: 22 start-page: 2754 year: 2006 ident: key2.0240719032309e+13_B79 article-title: Stable and pH-sensitive nanogels prepared by self-assembly of chitosan and ovalbumin publication-title: Langmuir doi: 10.1021/la053158b contributor: fullname: Yu – volume: 202 start-page: 1 year: 1996 ident: key2.0240719032309e+13_B8 article-title: On hen egg fractionation: Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins publication-title: Z Lebensm Unters Forsch doi: 10.1007/BF01229676 contributor: fullname: Awade – volume: 92 start-page: 3292 year: 2013 ident: key2.0240719032309e+13_B2 article-title: Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents: A review publication-title: Poult Sci doi: 10.3382/ps.2013-03391 contributor: fullname: Abeyrathne – volume: 103 start-page: 105694 year: 2020 ident: key2.0240719032309e+13_B77 article-title: Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2020.105694 contributor: fullname: Xu |
SSID | ssib054244617 |
Score | 1.9281127 |
Snippet | Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry... |
SourceID | nrf crossref |
SourceType | Open Website Aggregation Database |
StartPage | 346 |
SubjectTerms | 식품과학 |
Title | Ovalbumin: A potential functional protein |
URI | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART003100118 |
Volume | 31 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
ispartofPNX | Food Science and Preservation, 2024, 31(3), , pp.346-359 |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lj9MwELbKcuGCQIBYXooEPqAqpRvbic0tbbMqSF0OdKW9RXbsbLtdpas-QHDgb3Nl7KRulkVo4RJZdvzIzHTGns58RuhNQmMuhSzDOOJFSGWkQxVHKgRrqEpFE9knNht5chKPT-nHM3bW6fxsRS1tN6pXfP9jXsn_cBXqgK82S_YfOOsHhQooA3_hCRyG5614_OmLiy6eV3V--dVyY2N_bEoiWKvGyeeAGBp4bX8d51L7H3WdLWC8c9bSnIB6420X7ESeny9tnEx3LNfzat491WY9my9k17d4HbuSaqtnembbqovtpdf7OBtiwTDnOBtgfoyFcDUpHni2Z2Bh59Z7Ab1H5qud8EReSpjnM6xzW3VTZb6BzM6aYIDGXRHRfViVEzCcjexUYogzGJ7hdGSn4gMsRq4pcqsY4rRvIz3sKjKcMldwlfAOj23HZhzhCinmw73iJDZDgdHmehjTruOspaxJ4_ys7T6pkclvmpQao7ZcW3TTiPbIUY_0fNc2fvdvdvUagveimOfny3yxyuGc8iG315L2mQVBvRslglmvweRHtlOEzGYfxu62aP8tu4QvWM27G2u5tqm6U63K1h5p-gDdbw43QVpL6kPUMdUj9NZL6fsgDbyMBnsZDRoZfYymx9l0OA6bCzrCAjaWoUok1yqy_7wqVcSE0EQZ0jdJorlguoSNjoLjBhXaUEoTrQtqNBzgmTTCKErIE3RQLSvzFAWlZFJY9DepCI2KkhdGR2XBjbToQFQeou7uA_OrGoYld8dXIEcO5MgtOXJylJMcyHGIXgMNHM3_Qvtnt3rrObq3F-MX6GCz2pqXsA_dqFeOZ78AeGV5kg |
link.rule.ids | 315,786,790,27957,27958 |
linkProvider | ISSN International Centre |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Ovalbumin%3A+A+potential+functional+protein&rft.jtitle=Food+Science+and+Preservation%2C+31%283%29&rft.au=Maggonage+Hasini+Udeshika+Maggonage&rft.au=Prabudhdha+Manjula&rft.au=%EC%95%88%EB%8F%99%EC%9A%B1&rft.au=Edirisingha+Dewage+Nalaka+Sandun+Abeyrathne&rft.date=2024-06-01&rft.pub=%ED%95%9C%EA%B5%AD%EC%8B%9D%ED%92%88%EC%A0%80%EC%9E%A5%EC%9C%A0%ED%86%B5%ED%95%99%ED%9A%8C&rft.issn=3022-5477&rft.eissn=3022-5485&rft.spage=346&rft.epage=359&rft_id=info:doi/10.11002%2Ffsp.2024.31.3.346&rft.externalDBID=n%2Fa&rft.externalDocID=oai_kci_go_kr_ARTI_10550502 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=3022-5477&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=3022-5477&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=3022-5477&client=summon |