Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement

被引：7

作者：

Meng, Yaqi ^{[1
]}

Qiu, Ning ^{[1
]}

Guyonnet, Vincent ^{[2
]}

Mine, Yoshinori ^{[3
]}

机构：

[1] Huazhong Agr Univ, Minist Educ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China

[2] FFI Consulting Ltd, 2488 Lyn Rd, Brockville, ON K6V 5T3, Canada

[3] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

FOOD CHEMISTRY | 2022年 / 393卷

关键词：

Chicken egg; Proteomics; Markers detection; Quality evaluation; Unknown identification; Nutritional supplementation; 2-DIMENSIONAL GEL-ELECTROPHORESIS; EGGSHELL MEMBRANE-PROTEINS; WHITE PROTEINS; YOLK PLASMA; PHOSPHOPROTEOMIC ANALYSIS; FOOD QUALITY; MATRIX; IDENTIFICATION; OVALBUMIN; DUCK;

D O I：

10.1016/j.foodchem.2022.133403

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Egg proteins are not only the most complete and ideal form of protein for human or embryo nutrition but also play the vital role in the food industry. Egg proteins are subjected to many potential changes under various conditions, which may further alter the nutritional value, physicochemical-properties, and bioactivities of proteins. Recent advances in our understanding of the proteome of raw egg matrix from different species and dynamic changes occurring during storage and incubation are developing rapidly. This review provides a comprehensive overview of the main characteristics of chicken egg proteome, covering all its components and applications under various conditions, such as markers detection, egg quality evaluation, genetic and biological unknown identification, and embryonic nutritional supplementation, which not only contributes to our in-depth understanding of each constituent functionality of proteome, but also provides information to increase the value to egg industry.

引用

页数：11

共 8 条

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