Egg White Protein

The main proteins in egg white include ovalbumin, ovotransferrin, ovoid-like protein, ovalbumin, lysozyme, globulin G2, globulin G3, etc. The isoelectric point of ovalbumin is 4.5, and its essence is phosphoglycoprotein. Ovalbumin is the main protein component in egg white, and its structure and properties will significantly affect the functional properties of egg white protein in food processing. Therefore, it is of great significance to study the changes of ovalbumin after heat treatment or Maillard reaction to understand the changes in the structure and properties of ovalbumin during food processing.Application Ovalbumin has emulsification, coloring, heat denaturation, gelation, and foaming properties, and is used in baked products, noodle products, seasoning products, cold drink products, solid beverages, snack foods, meat products and fine feed etc. Compared with eggs, it has more prominent advantages.