Search
Skip to Search Results-
Fall 2022
Kharbanda, Manjot Singh Kuldip Singh
Eggs are an excellent source of nutrients. Egg whites are used in food, cosmetic, and biotechnology industries for a plethora of physiological functions that they demonstrate due to their proteins. Although these proteins look promising, they can be utilised only after they have been...
-
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....
-
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...
-
Fall 2010
Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were...