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ABSTRACT

The egg is recognized as a prime component in the regular diet of humans. It renders many nutritional as well as health assistance to the human body through various biological activities. The egg white portion of the whole egg has unique proteins of different structures and functions. The proteins like lysozyme, ovotransferrin, ovomucoid etc are extensively used as natural food preservatives as they perform antibacterial, antiviral and anti-inflammatory functions. These proteins also display functions like tumour suppression, antihypertensive action, carriage of bioactive compounds, toxin detections etc, which denotes their active participation in the pharmaceutical industry. But the large-scale application of egg white proteins is quite limited due to many barriers such as lack of feasible extraction method, less popularity etc. Hence, there is a need to visualize the industrial scope of egg white proteins for effectual utilization in both health and commercial aspects.

Keywords: Egg white protein, Antibacterial, Preservative, Pharmaceutical

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6. Industrial Scope of Egg White Proteins_compressed.pdf