Abstract
Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.
Highlights
RESUMO: As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma
Hen eggwhite have been extensively used as processed food ingredients, because of their functional properties of gelation and foam formation, ovalbumin proteins of chicken eggs have been used as processed food ingredients (Mine, 1995)
Gelation has evident importance given the amount of available products to consumers, such as desserts, puddings, reformulated meat products, tofu, and surimi
Summary
& Nath, 1973; Mine, 1995) and can be considered a system built out of numerous globular proteins in an aqueous solution. Vadehra & Nath (1973), Osuga & Feeney (1977), and Zabik (1992) report the existence of three ovalbumin fractions (A1, A2 and A3), detected by electrophoretic techniques. These fractions differ regarding the phosphorus content of their molecules. Ovalbumin contains 3.5% carbohydrates and has four free sulphydrilic groups and a disulphide group. It can be denatured by heat exposure, by surface absorption, in films, through agitation, or by the action of several denaturant agents (Vadehra & Nath, 1973). Ova lb umin C o na lb umin O vo muc o id O vo muc in Lisozime Globulin G2 Globulin G3 Avidin
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
