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Bioactive Egg Compounds

  • Book
  • © 2007

Overview

Editors:
  1. Rainer Huopalahti

    1. Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland

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  2. Rosina López-Fandiño

    1. Mercedes Ramos: Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain

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  3. Marc Anton

    1. UR1268 Biopolymères Interactions Assemblages, NANTES, France

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  4. Rüdiger Schade

    1. Institut für Pharmakologie und Toxikologie, Charité-Universitätsmedizin Berlin, Berlin, Germany

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  • The book is a result of the European COST (European Cooperation in the Field of Scientific and Technical Research) Action 923 on Multidisciplinary Hen Egg Research

  • an egg is a chemical storehouse for a potential new life" (from the description of the COST program)

  • Includes supplementary material: sn.pub/extras

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Table of contents (33 chapters)

  1. Front Matter

    Pages i-xx
    Download chapter PDF

  2. Composition and Extraction of Egg Components

    1. Egg Yolk Compounds

      1. Composition and Structure of Hen Egg Yolk
        • Marc Anton
        Pages 1-6
      2. Low-density Lipoproteins (LDL) or Lipovitellenin Fraction
        • Marc Anton
        Pages 7-12
      3. High-density Lipoproteins (HDL) or Lipovitellin Fraction
        • Marc Anton
        Pages 13-16
      4. Phosvitin
        • Marc Anton, Oscar Castellani, Catherine Guérin-Dubiard
        Pages 17-24
      5. Livetin Fractions (IgY)
        • Rudiger Schade, Pablo Anibal Chacana
        Pages 25-32

    2. Egg White Compounds

      1. Lysozyme
        • Grezegorz Lesnierowski, Jacek Kijowski
        Pages 33-42
      2. Ovotransferrin
        • Fabiana Superti, Maria Grazia Ammendolia, Francesca Berlutti, Piera Valenti
        Pages 43-50
      3. Ovalbumin and Gene-Related Proteins
        • Valerie Lechevalier, Thomas Croguennec, Françoise Nau, Catherine Guérin-Dubiard
        Pages 51-60
      4. Ovomucin
        • Jaakko Hiidenhovi
        Pages 61-68
      5. Riboflavin-Binding Protein (Flavoprotein)
        • Thomas Croguennec, Catherine Guérin-Dubiard, Françoise Nau
        Pages 69-74
      6. Avidin
        • Françoise Nau, Catherine Guérin-Dubiard, Thomas Croguennec
        Pages 75-80
      7. Proteases
        • Sophie Réhault
        Pages 81-83
      8. Antiproteases
        • Sophie Réhault
        Pages 85-92
      9. Minor Proteins
        • Catherine Guérin-Dubiard, Françoise Nau
        Pages 93-98

    3. Egg Shell Compounds

      1. Structure and Formation of the Eggshell
        • Yves Nys, Joel Gautron
        Pages 99-102
      2. Eggshell Matrix Proteins
        • Joel Gautron, Yves Nys
        Pages 103-108
      3. Function of Eggshell Matrix Proteins
        • Joel Gautron, Yves Nys
        Pages 109-115

  3. Use of Egg Compounds for Human Nutrition

    1. Nutritional Evaluation of Egg Compounds

      • Ingrid Seuss-baum
      Pages 117-144

    2. Concepts of Hypoallergenicity

      • Yoshinori Mine, Marie Yang
      Pages 145-158
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Keywords

About this book

Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries.

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.

Editors and Affiliations

  • Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland

    Rainer Huopalahti

  • Mercedes Ramos: Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain

    Rosina López-Fandiño

  • UR1268 Biopolymères Interactions Assemblages, NANTES, France

    Marc Anton

  • Institut für Pharmakologie und Toxikologie, Charité-Universitätsmedizin Berlin, Berlin, Germany

    Rüdiger Schade

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