They are consumed worldwide on a large scale without any religious or cultural restrictions, making them a popular and accessible dietary option. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.Įggs are frequently considered one of nature’s most perfect products. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity.
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