Proteomic analysis of hen egg for improvement of food quality and functionality of egg products

Abstract

Hen egg is a nutritious food and a major source of biologically active compounds that are beneficial for human health. Proteomic technology has the power to monitor the protein composition of foods and changes in protein composition during the production and storage processes. Molecular changes in egg white proteins during storage have been investigated using two-dimensional electrophoresis coupled with mass spectrometry. The appearance and degradation of protein spots and shifts in isoelectric points of protein spots were observed during storage at 40°C for 7 days. These results support the use of proteomic profiling as a valuable tool for understanding the propertiesofegg white.