Developments in understanding and assessment of egg and egg product quality over the last century
Developments in understanding and assessment of egg and egg product quality over the last century
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DOI：
10.1017/s0043933913000408
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发表时间：
2013-06-01
影响因子：
2.7
通讯作者：
Sirri, F.
中科院分区：
文献类型：
--
作者：
Rossi, M.;Nys, Y.;Sirri, F.
母鸡的蛋，以食用鸡蛋和鸡蛋产品的形式，构成了世界总蛋白质消费的主要部分。在上个世纪，有相当多的研究工作集中在如何提高鸡蛋产量和提高鸡蛋的质量。最近，随着新的分子技术的发展和应用，我们对鸡蛋是如何形成的，它实际上是由什么组成的，就其主要成分和次要成分而言，以及这些成分中每一个可能的功能作用，都有了很大的提高。例如，在蛋清和蛋黄中发现了具有特定活性或功能特性的新的未知分子，其中一些分子在医药和其他与食品相关的应用中具有潜在的用途。这篇综述文件是WPSA欧洲联合会第4工作组--蛋和蛋制品的质量--成员的共同努力，介绍了这些重大进展背后的科学研究，并对这一领域当前研究的重点提供了一些见解。
The hen's egg, in the form of table eggs and egg products, forms a staple part of the world's total protein consumption. In the last century, there has been considerable research effort focusing on ways of improving egg production and enhancing the quality of eggs. More recently, and with the development and application of new molecular technologies, our understanding and knowledge of how an egg is formed, what it actually consists of, in terms of its major versus minor components, and what the functional roles of each of these components might be, have been greatly enhanced. For example, new previously unknown molecules with specific activity or functional properties have been discovered in the egg albumen and yolk, some of which have potential uses in pharmaceutical and other food related applications. This review paper, which is the collaborative effort of members of Working Group 4 - Quality of Eggs and Egg Products - of the European Federation of WPSA, describes the scientific research behind a number of these major advances and provides some insight to the focus of current research in this area.