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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 619-630
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review
Ethige Chathura Nishshanka Rathnapala1 • Dong Uk Ahn2 • Sandun Abeyrathne1
1 Badulla, Sri Lanka 2 Ames, IA, USA
ABSTRACT
With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are to provide scientific evidence of the functional properties of chicken ovotransferrin and its derived peptides and to identify future research approaches and applications. Various easy, economical, and non-toxic methods have been reported to produce ovotransferrin with high yield and purity, and chemical and enzymatic approaches have been employed to release bioactive peptides. The native ovotransferrin is known to have antimicrobial, antioxidant, anticancer, and immunomodulatory activities. The peptides produced from ovotransferrin also are reported to have antioxidant, antimicrobial, antihypertensive, and anticancer properties. However, little or no application of these compounds in the food and pharmaceutical areas is available yet. Therefore, the practical application of OTF in nutraceutical and pharmaceutical areas are among the emerging areas of research.
KEYWORD
Ovotransferrin · Egg white protein · Bioactive peptide · Nutraceutical · Pharmaceutical
Food Science and Biotechnology 2021 ; 30(5): 619-630
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