Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - A review
Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - A review
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DOI：
10.3382/ps/pex399
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发表时间：
2018-04-01
期刊：
影响因子：
4.4
通讯作者：
Ahn, D. U.
中科院分区：
文献类型：
--
作者：
Abeyrathne, E. D. N. S.;Huang, X.;Ahn, D. U.
蛋清白色含有许多功能重要的蛋白质：卵清蛋白（54%）、卵转铁蛋白（12%）、卵类粘蛋白（11%）、卵球蛋白（G2和G3，8%）、卵粘蛋白（3.5%）和溶菌酶（3.5%）是主要蛋白质，而卵抑制剂、卵巨球蛋白、卵糖蛋白、卵黄素蛋白、硫胺素结合蛋白和抗生物素蛋白是存在于白色中的次要蛋白质。这些蛋白质，以及从蛋白质衍生的肽，已经认识到其功能的重要性，如抗氧化剂，抗微生物，金属螯合，抗病毒，抗肿瘤，和血管紧张素转化酶（ACE）抑制活性。在肽的功能特性中，抗氧化剂和抗微生物活性是食品加工的重要特性，而肽的其他特性如ACE抑制活性可具有重要的健康相关功能。生物活性肽可以通过酶水解、化学处理或在不同pH条件下的热处理从鸡蛋白色蛋白质中产生。由鸡蛋白色蛋白产生的有效功能肽的分子大小通常小于2 kDa。然而，已知这些肽仅在体外具有有益活性，并且几乎没有工作证明它们在体内的有益作用。因此，还需要进一步研究，以了解来自鸡蛋白色蛋白的生物活性肽在未来是否对人类有帮助。
Egg white contains many functionally important proteins: ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovoglobulin (G2 and G3, 8%), ovomucin (3.5%), and lysozyme (3.5%) are major proteins, while ovoinhibitors, ovomacroglobulin, ovoglycoprotein, ovoflavoprotein, thiamine-binding proteins, and avidin are minor proteins present in egg white. These proteins, as well as the peptides derived from the proteins, have been recognized for their functional importance as antioxidant, antimicrobial, metal-chelating, anti-viral, anti-tumour, and angiotensin-converting enzyme (ACE)-inhibitory activities. Among the functional properties of the peptides, antioxidant and antimicrobial activities are important characteristics for food processing while other properties such as ACE-inhibitory activity of the peptides can have important health-related functionalities. Bioactive peptides can be produced from egg white proteins by enzyme hydrolysis, chemical treatments, or thermal treatments at different pH conditions. The effective functional peptides produced from egg white proteins are usually smaller than 2 kDa in molecular size. However, these peptides are known for their beneficial activities in vitro only, and little work has been done to prove their beneficial effects in vivo. Therefore, further studies are needed to see if the bioactive peptides derived from egg white proteins are helpful for humans in the future.