Bioactive Egg Compounds [electronic resource] / edited by Rainer Huopalahti, Rosina López-Fandiño, Marc Anton, Rüdiger Schade.
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- ISBN: 9783540378853
- Physical Description: XX, 298 p. 30 illus. online resource.
- Publisher: Berlin, Heidelberg : Springer Berlin Heidelberg, 2007.
|Formatted Contents Note:|| Composition and Extraction of Egg Components -- Composition and Structure of Hen Egg Yolk -- Low-density Lipoproteins (LDL) or Lipovitellenin Fraction -- High-density Lipoproteins (HDL) or Lipovitellin Fraction -- Phosvitin -- Livetin Fractions (IgY) -- Lysozyme -- Ovotransferrin -- Ovalbumin and Gene-Related Proteins -- Ovomucin -- Riboflavin-Binding Protein (Flavoprotein) -- Avidin -- Proteases -- Antiproteases -- Minor Proteins -- Structure and Formation of the Eggshell -- Eggshell Matrix Proteins -- Function of Eggshell Matrix Proteins -- Use of Egg Compounds for Human Nutrition -- Nutritional Evaluation of Egg Compounds -- Concepts of Hypoallergenicity -- Egg Enrichment in Omega-3 Fatty Acids -- Enrichment in Vitamins -- Enrichment in Selenium and Other Trace Elements -- Use of Eggs for Human/Animal Health and Biotechnology -- Compounds with Antibacterial Activity -- Egg-Protein-Derived Peptides with Antihypertensive Activity -- Use of IgY Antibodies in Human and Veterinary Medicine -- Egg Compounds with Antioxidant and Mineral Binding Properties -- Use of Lecithin and Lecithin Fractions -- Extraction of Several Egg Compounds at a Pilot Scale -- Use of Egg Compounds for Cosmetics and Pharmaceutics -- Use of Egg Compounds for Cryoprotection of Spermatozoa -- Egg-Protein-Based Films and Coatings -- Magnetic Particles for Egg Research -- Avidin-Biotin Technology.
|Summary:|| 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.
|Host Item:|| Springer eBooks