Value-added applications of egg white proteins as functional food ingredients

蛋清蛋白作为功能性食品配料的增值应用

• 批准号: 532150-2018
• 负责人: Wu, Jianping
• 金额: $ 11.63万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=698153
• 关键词: Value; added; applications; egg; white

Egg white is used widely in the food industry for its exceptional foaming and gelling properties. Traditional food uses have reached its bottleneck and have failed to further enhance the profitability of the egg industry. As a high-quality protein source, egg white proteins are recognized as a rich source of bioactive proteins and bioactive peptides; knowing that egg is a natural reservoir of biologically active substances opens a new window for value-added utilization of egg white proteins. Ovotransferrin, accounting for about 12% of total egg white proteins, is a component of innate immunity. Using osteoblast cell (that forms new bone), our preliminary study showed that ovotransferrin improve the activity of osteoblast cell. The proposed work for ovotransferrin aims to study structure and functional activity of ovotransferrin in osteoclast cells and in an established ovariectomized (OVX) rat model. The ovotransferrin-depleted egg white will be used to prepare a hydrolysate; the proposed work also aims to prepare and characterize novel ovotransferrin-depleted egg white hydrolysate, and to establish its effectiveness on blood pressure lowering activity in spontaneously hypertensive rats as well as insulin sensitivity in a high-fat induced model. Giving the growing incidence of osteoporosis and metabolic syndrome including hypertension, the development of value-added applications of ovotransferrin and ovotransferrin-depleted egg white hydrolysate as functional food ingredients will result in significant public benefit for health care expenditure reduction, reinforce the positive image of egg as a healthy food, and support a sustainably growing Canadian egg industry at large by developing value-added ingredients for the rapidly expanding functional foods and nutraceuticals industry.

蛋白因其特殊的起泡和凝胶性而在食品工业中被广泛使用。传统的食品用途已经达到了瓶颈，未能进一步提高鸡蛋行业的盈利能力。蛋清蛋白作为一种优质的蛋白质来源，被公认为是生物活性蛋白和生物活性多肽的丰富来源；了解鸡蛋是生物活性物质的天然储存库，为蛋清蛋白的增值利用开辟了新的窗口。 卵转铁蛋白是天然免疫的组成部分，约占蛋清蛋白总量的12%。利用成骨细胞(形成新骨)，我们的初步研究表明，卵转铁蛋白提高了成骨细胞的活性。本研究旨在研究破骨细胞和去卵巢(OVX)大鼠模型中OVT的结构和功能活性。去卵转铁蛋白将被用来制备水解物；拟议的工作还旨在制备和表征新型的去卵转铁蛋白水解物，并确定其对自发性高血压大鼠的降压活性以及在高脂诱导的模型中的胰岛素敏感性。鉴于骨质疏松症和包括高血压在内的代谢综合征的发病率不断上升，开发卵转铁蛋白和去卵转铁蛋白水解物作为功能性食品配料的增值应用将为减少医疗保健支出带来显著的公共利益，强化鸡蛋作为健康食品的积极形象，并通过为快速发展的功能食品和营养食品行业开发增值配料，支持加拿大蛋业的可持续发展。