SavedAdd your journal

Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 4

Egg as a Functional Food: Its Components and Functional Properties

Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri

Muhammed YÜCEER
Cengiz CANER
Riza TEMİZKAN
Pages
70–76
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features.
📊
Key Findings & Data:Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components.
💡
Conclusion & Impact:In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features. Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components. In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.

Özet

Fonksiyonel gıdalar, bilinen besleyici etkilerinin yanı sıra insan sağlığının iyileştirmede ve/veya hastalıkların engellenmesi üzerinde olumlu etkiler sağlayabilen ürünlerdir. Yapılarında bulundurdukları üstün biyolojik protein, vitamin ve mineraller, doğal aktif bileşenleriyle yumurta 'doğal fonksiyonel gıda' olarak tanımlanmaktadır. Yapılan bu çalışmada hayvansal kaynaklı en yaygın fonksiyonel doğal gıda olan yumurta ve yumurta bileşenleri, fonksiyonel özellikleri hakkında bilgiler derlenmiştir.

🔖

Cite This Article

YÜCEER, M., CANER, C., TEMİZKAN, R. (2022). Egg as a Functional Food: Its Components and Functional Properties. Akademik Gıda, Cilt: 10 - Sayı: 4, 70–76. https://ajindex.com/articles/432883

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (16)

  1. ADA Reports, 2009. Position of the American Dietetic Association: functional foods. J. Am. Diet. Assoc. 109:735-746
  2. Açıkgöz, Z., Önenç, S.S., 2006. Fonksiyonel yumurta üretimi. Hayvansal Üretim 47(1): 34-36
  3. Watkins, B.A., 1995. The nutritive value of the egg. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. Newyork
  4. Anton, M., Nau, F., Nys, Y., 2006. Bioactive egg components and their potential uses. World's Poultry Science Journal 62: 429-438
  5. BESD-BİR, 2006. Kanatlı Bilgileri Yıllığı. Besd-Bir Yayın No: 7, Ankara
  6. YUM-BİR, 2009. Yumurta Tavukçuluğu Verileri. Yumurta Üreticileri Merkez Birliği, Ankara. [7] http://faostat.fao.org/site/569/default.aspx#ancor (Erişim Tarihi: 18.11.2012
  7. Tanabe S., Tesaki S., Watanabe M., 2000. Producing a low ovomucoid egg white preparation by precipitation with aqueous ethanol. Biosci Biotechnol Biochem 64(9): 2005-2007
  8. Chen, L.M., Levatit, M.C., Rapp, J.C., 2008. Methods of purifying proteins from egg white. US 2008/0071067 patent
  9. Li-Chan, E.C.Y., Powrie, W.D., Nakai, S., 1995. The chemistry of eggs and egg products. In Egg Science and Technology. Edited by W.J. Stadelman and O.J. Cotterill. The Haworth Press Inc. New York
  10. Fujita, H., Sasaki, R., Yoshikawa, M., 1995. Potentiation of the antihypertensive activity of orally administered Ovokinin, a vasorelaxing peptide derived from ovalbumin, by emulsification in egg phosphatidyl-choline. Biosci Biotechnol Biochem 59: 2344-2345
  11. Rabouille, C., Aon, M.A., Thomas, D., 1989. Interactions involved on ovomucin gel-forming properties: a rheological-biochemical approach. Arch Biochem Biophys 270: 495-503
  12. Huopalahti, R., Lopez-Fandino, R., Anton, M., Schade, R., 2007. Bioactive Egg Compounds, Springer-Verlag, Berlin Heidelberg
  13. Cegielska-Radziejewska, R., Lesnierowski, G., Kijowski, J., 2008. Properties and application of egg white lysozyme and its modified preparations-a review. Pol. J. Food Nutr. Sci. 58(1): 5-10
  14. Johnson, E.A., Larson, A.E., 2005. Lysozyme. In Antimicrobials in Food. Edited by P. Michael Davidson, John N. Sofos and A.L. Branen. Third Edition, CRC Press, 361-380
  15. Özdemir, M., Kasapoğlu, M., Kaymaz, S., Eskikapusuz, C., Bozyayla, D., 2011. Antimikrobiyal gıda ambalaj uygulamaları-1. Dünya Gıda 1: 73-79
  16. Wan, Y., Lu, J., Cui, Z., 2006. Separation of lysozyme from chicken egg white using ultrafiltration. Separation and Purification Technolog