Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 23 May 2019.
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#15,469,838
of 22,988,380 outputs
Outputs from Critical Reviews in Food Science and Nutrition
#1,639
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Outputs of similar age
#199,101
of 317,330 outputs
Outputs of similar age from Critical Reviews in Food Science and Nutrition
#41
of 61 outputs
Altmetric has tracked 22,988,380 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 2,376 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 19.5. This one is in the 23rd percentile – i.e., 23% of its peers scored the same or lower than it.
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