Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Ovalbumin: A potential functional protein

  • Maggonage Hasini Udeshika Maggonage (Department of Animal Science, Uva Wellassa University) ;
  • Prabudhdha Manjula (Department of Animal Science, Uva Wellassa University) ;
  • Dong Uk Ahn (Department of Animal Science, Iowa State University) ;
  • Edirisingha Dewage Nalaka Sandun Abeyrathne (Department of Animal Science, Uva Wellassa University)
  • Received : 2024.04.10
  • Accepted : 2024.05.11
  • Published : 2024.06.30
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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.

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References

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