Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India.
Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand.
Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4703-4738. doi: 10.1111/1541-4337.12805. Epub 2021 Aug 6.
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
蛋及蛋制品是一种富含高生物可利用动物蛋白的食物。一些加工技术可以不同程度地影响这些蛋白质的结构和功能特性，并影响它们在胃肠道内的命运。本综述考察了一些用于提高鸡蛋蛋白消化率的加工技术，并讨论了不同的加工条件如何在胃肠道消化环境下影响鸡蛋蛋白的消化率。为了提供最新信息，本综述中包含的大多数研究都是在过去 5 年中关于鸡蛋蛋白消化率的不同方面发表的。通过采用一些能够提高鸡蛋蛋白对胃肠道蛋白酶的敏感性的加工技术，可以提高鸡蛋蛋白的消化率。脉冲电场、高压和超声等加工技术可以诱导构象和微观结构的变化，导致多肽展开并暴露出进一步相互作用的活性位点。这些变化可以增强消化蛋白酶对裂解位点的可及性。其中一些技术可能会使一些作为酶抑制剂的鸡蛋蛋白失活，如胰蛋白酶抑制剂。详细讨论了不同技术如何调节鸡蛋蛋白消化率的潜在机制。加工后的鸡蛋蛋白的蛋白水解模式和消化率并不总是可预测的，并且取决于加工条件。需要经验输入来定制加工条件的优化，以有利于蛋白质消化率。
