Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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LUO Yan, TONG Ping, PENG Ting-ting, YUAN Juan-li, GAO Jin-yan. Progress of bioactive protein and peptides in three egg white allergens[J]. Science and Technology of Food Industry, 2015, (20): 396-399. DOI: 10.13386/j.issn1002-0306.2015.20.072
Citation: LUO Yan, TONG Ping, PENG Ting-ting, YUAN Juan-li, GAO Jin-yan. Progress of bioactive protein and peptides in three egg white allergens[J]. Science and Technology of Food Industry, 2015, (20): 396-399. DOI: 10.13386/j.issn1002-0306.2015.20.072
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Progress of bioactive protein and peptides in three egg white allergens

    Abstract
  • Ovalbumin,ovomucoid,ovotransferrin and lysozyme were the main allergens in egg white. In this paper,the basic structure of ovalbumin,ovotransferrin and lysozyme and the bioactivity of the three egg allergens as well as the properties of their peptides,such as antibacterial activity,lowering blood pressure,antioxidant activity,were described.
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