Health Functions of Egg Protein

Abstract

Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk

“…Salinity levels significantly influenced the sensory characteristics of the egg yolks. The NaCl group exhibited excessive salinity, while the sucrose group exhibited insufficient salinity, resulting in low sensory scores for both groups (Matsuoka & Sugano, 2022; Puglisi & Fernandez, 2022). The mixed group was moderately salty and had the highest salinity sensory score.…”

Precision Fermentation as an Alternative to Animal Protein, a Review

“…The largest component of eggs, the egg-white, is valued in the food industry due to its high bioavailability, richness in essential amino acids and functional versatility. This versatility includes properties such as gelling, foaming and emulsification [139][140][141]. Its composition is predominantly ovalbumin (54%), followed by ovotransferrin (12%), ovomucoid (11%), and with smaller amounts of ovomucin (3.5%), lysozyme (3.5%), and traces of other proteins including, for example, avidin (0.05%).…”

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

“…Another promising approach is the development of bioactive peptides from individual egg proteins using various methods. These bioactive peptides derived from egg proteins have shown great potential as health-promoting agents, which can be used in different food, cosmetic, and pharmaceutical applications [ 270 , 271 , 272 , 273 ].…”