Abstract
The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid — gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.
Highlights
The priority task of state policy in our country in sphere of nutrition is development of health-improving foods production in order to preserve and enhance the health of population, to prevent diseases caused by insufficient and unbalanced nutrition
This leads to creation of an expanded range of functional foods (FF)
Chicken egg is a natural functional food; it is a unique source of numerous substances of high biological and nutritional value due to significant content of protein balanced in amino acid profile
Summary
The priority task of state policy in our country in sphere of nutrition is development of health-improving foods production in order to preserve and enhance the health of population, to prevent diseases caused by insufficient and unbalanced nutrition. The concept of healthy nutrition assumes an increase of efficiency of nutrition factor to the preservation and improvement of public health within the state This factor provides necessity for development of biotechnologies, targeted to foods modifying by including ingredients of high biological and nutritional value. Chicken egg is a natural functional food; it is a unique source of numerous substances of high biological and nutritional value due to significant content of protein balanced in amino acid profile. It contains a complete lipid complex, wide range of macro- and microelements, and vitamins. The high foaming capacity of chicken egg protein macromolecules is directly
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