Modification of functional properties of egg-white proteins

Lydia Campbell, Vassilios Raikos, Stephen R. Euston

    Research output: Contribution to journalLiterature reviewpeer-review

    191 Citations (Scopus)


    Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg-white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, and gelation. This review describes the effect of heat-induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure-function relationship of egg-white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg-white proteins is also discussed.

    Original languageEnglish
    Pages (from-to)369-376
    Number of pages8
    Issue number6
    Publication statusPublished - Dec 2003


    • Denaturation
    • Egg-white
    • Maillard reaction
    • Review


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