Protein and Protein-Polysaccharide Microparticles

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Abstract
Whole egg consists of about 13% protein, which contributes to the functional values of the egg as a food ingredient and foodstuff. The shell, the egg white, and the yolk contain 3, 11, and 17.5% protein, respectively. Many egg proteins have provided model systems for studying the basic concepts of protein chemistry and the structure-function relationship. Some egg proteins have unique biological characteristics and are being used as food supplements. Anumber of reviews of historical background and detailed information about egg proteins have been published [l-31. In this chapter the physicochemical properties of the major proteins of egg white and yolk, namely. ovalbumin, ovotransferrin, lysozyme, ovomucoid, ovomucin, and immunoglobulin Y, are discussed and an overview of the structure-functional relationships of these proteins as food ingredients and some biological functions is presented.

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