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Skip to Search Results- 1Arora, Harshita
- 1Li, Qi Yi
- 1Majumder, Kaustav
- 1Navidghasemizad, Sahar
- 1Offengenden, Marina
- 1Remanan, Mejo Kuzhithariel
- 2Egg white
- 1ACE inhibitory activity
- 1ACE-inhibition
- 1Allergy
- 1Antihypertensive peptides
- 1Antioxidant activity
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Fall 2012
Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today. Eggs are present in a wide variety of foods including sauces, bread and pasta. A novel method for the production of hypoallergenic egg...
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Fall 2011
The avian egg is an excellent source of nutrients, and consists of components with beneficial properties but there is a limited knowledge on the effect of various cooking methods and gastrointestinal digestion on antioxidant activity of eggs. The present study was focused on the effect of cooking...
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Spring 2013
Egg yolk contains approximately 10% (w/w) phospholipids (PL), of which about 70% is phosphatidylcholine (PC). Conventional methods of PL extraction from egg yolk involve using hazardous organic solvents. Supercritical carbon dioxide (SC-CO2), as a "green" solvent, had been applied for the...
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Fall 2011
Ovomucin is a bioactive egg white glycoprotein responsible for its gel-like properties and is believed to be involved in egg white thinning, a natural process that occurs during storage. Ovomucin is composed of two subunits: a carbohydrate-rich β-ovomucin and a carbohydrate-poor α-ovomucin....
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Fall 2009
Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs are an increasingly important contributor to the egg industry due to the health benefits of n-3 PUFA. During storage and cooking, n-3 PUFA could undergo oxidation and further cause cholesterol oxidation. This study examined stability of...
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Spring 2020
Osteoporosis is a bone disease affecting 1 in 3 women and 1 in 5 men in Canada. One possible approach to prevent this disease is to stimulate the activity of osteoblasts (bone forming cells) using food derived bioactive peptides. As a sought-after pea protein, we previously identified a...
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Preparation and Characterization of Immunomodulatory Peptides from Spent Hen Muscle Proteins
DownloadSpring 2016
Each year the egg industry produces about 18 million spent hens in Canada. Since a viable market is not available, spent hens are a liability to the egg producers who have to pay the cost associated with disposal. The overall objective of this thesis was to prepare and characterize bioactive...
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Production Optimization and Sensory Evaluation of Egg White Protein Hydrolysate with Angiotensin I Converting Enzyme Inhibitory Activity
DownloadFall 2016
Egg proteins are a well-known rich source of bioactive peptides with inhibitory activity against angiotensin I converting enzyme (ACE), a key enzyme responsible for the regulation of blood pressure. Peptides with ACE inhibitory activity could have potential application for prevention of high...
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Fall 2009
Many bioactive peptides have been reported from various food proteins through the conventional activity-guided-purification approach; however, the rationale behind the selection of conditions for the production of the bioactive peptides has not been extensively explored. The purposes of the study...
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The Potential of Egg White Ovotransferrin as a Functional Food Ingredient against Osteoporosis
DownloadSpring 2019
Ovotransferrin, an iron-binding glycoprotein, accounting for ~12% of egg white protein, is a member of the transferrin family. As a component of innate immunity, ovotransferrin has antimicrobial, anti-viral, anti-oxidant, and immunomodulatory activities. The overall objectives of this thesis were...