Egg Yolk Phosvitin and Functional Phosphopeptides—Review
Article first published online: 1 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages R143–R150, September 2011
How to Cite
Samaraweera, H., Zhang, W.-g., Lee, E. J. and Ahn, D. U. (2011), Egg Yolk Phosvitin and Functional Phosphopeptides—Review. Journal of Food Science, 76: R143–R150. doi: 10.1111/j.1750-3841.2011.02291.x
- Issue published online: 20 SEP 2011
- Article first published online: 1 AUG 2011
- MS 20110046 Submitted 1/13/2011, Accepted 5/31/2011.
- lipid oxidation;
- mineral binding;
Abstract: Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which can effectively bind calcium and iron, and inhibit formation of insoluble calcium phosphates or iron complexes. Therefore, phosphopeptides can increase calcium or iron bioavailability and prevent lipid oxidation in foods. Milk protein casein has been currently used by industry to produce phosphopeptides. Egg yolk phosvitin is considered as the most phosphorylated protein found in the nature. Phosvitin from egg yolk can be much better source for producing phosphopeptides with varying sizes and functions than casein because it contains much greater number of phosphates in the molecule than casein. However, still phosvitin has not been subjected to considerable attention with regard to bioactive peptides production.