meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-2-163-173meat-173Research ArticleСтатьиChicken egg white — characteristics of its properties and the prospects for functional foods developmenthttps://orcid.org/0000-0002-4394-5149StefanovaI. L.

Isabella L. Stefanova —  doctor of technical sciences, chief researcher, Laboratory of Infant And Special Poultry Products

Rzhavki township, 142552, Moscow region

Tel.: +7–499–110–28–23(4–67)

dp@vniipp.ruhttps://orcid.org/0000-0002-3272-9467KlimenkovaA. Yu.

Anastasia Yu. Klimenkova —  senior researcher, Laboratory of Infant And Special Poultry Products,

Rzhavki township 142552, Moscow region

Tel.: +7–499–110–28–23 (4–67)

dp@vniipp.ruhttps://orcid.org/0000-0001-5671-6495ShakhnazarovaL. V.

Liudmila V. Shakhnazarova —  candidate of technical sciences, senior researcher, Laboratory of Infant And Special Poultry Products

 Rzhavki township 142552, Moscow regionTel: +7–499–110–28–23(4–67)

 

dp@vniipp.ruhttps://orcid.org/0000-0002-3237-7967MazoV. K.

Vladimir K. Mazo —  doctor of biological sciences, professor, leading researcher, Laboratory of Infant And Special Poultry Products

Rzhavki township 142552, Moscow regionTel: +7–499–110–28–23(4–67)

 

mazo@ionl.ruAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesRussian Federation20212907202162163173Copyright © Stefanova I.L., Klimenkova A.Y., Shakhnazarova L.V., Mazo V.K., 20212021Stefanova I.L., Klimenkova A.Y., Shakhnazarova L.V., Mazo V.K.Stefanova I.L., Klimenkova A.Y., Shakhnazarova L.V., Mazo V.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/173

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid —  gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

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The authors declare that there are no conflicts of interest present.