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Eggs

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

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Abstract

Unfertilized hen’s eggs are commonly employed in the food industry because of their technological properties, such as foaming, gelling, and emulsification, and their high nutritional value. These properties are correlated with their chemical composition, especially their protein content. To date, several approaches have been made to separate and identify the proteins located in hen’s egg. From them, proteomics have represented the most powerful tool leading to the unequivocal identification of the hen’s egg proteome. This chapter discusses the most relevant proteomic approaches employed for the characterization of white, yolk, and shell proteins. In addition, proteomics applications related to egg allergens and egg processing are considered.

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Authors and Affiliations

  1. Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), C/Nicolás Cabrera 9, Madrid, 28049, Spain

    Gustavo Martos, Elena Molina & Iván López-Expósito

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  1. Gustavo Martos
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  2. Elena Molina
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  3. Iván López-Expósito
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Correspondence to Iván López-Expósito .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Martos, G., Molina, E., López-Expósito, I. (2013). Eggs. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_17

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