National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China.
Compr Rev Food Sci Food Saf. 2022 May;21(3):2233-2252. doi: 10.1111/1541-4337.12907. Epub 2022 Mar 15.
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three-dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat-induced denaturation, freeze-thaw modification, high-pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.
蛋清蛋白（EP）具有多种功能特性，如胶凝、起泡和乳化。凝胶特性为其在食品工业中的应用和 EP 的研究提供了基础。蛋白质变性和聚集形成致密的三维凝胶网络结构，该过程受蛋白质浓度、pH 值、离子类型和强度的影响。此外，通过对 EP 应用不同的处理条件，可以在不同程度上改变 EP 的胶凝特性。目前，蛋白质的修饰方法包括物理修饰（热变性、冻融修饰、高压修饰和超声修饰）、化学修饰（糖基化修饰、磷酸化修饰、酰化修饰、乙醇修饰、多酚修饰）和生物修饰（酶修饰）。皮蛋、咸蛋、豆腐等蛋制品具有独特的感官特性，这归因于 EP 的凝胶特性。在食品包装和生物制药等领域，EP 也因其凝胶特性而被用作一种新的食品成分。本文综述将进一步促进 EP 凝胶的研究，并为其在许多领域的广泛应用提供指导。
