title: Egg yolk phosvitin and functional phosphopeptides--review.
abstract: Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which can effectively bind calcium and iron, and inhibit formation of insoluble calcium phosphates or iron complexes. Therefore, phosphopeptides can increase calcium or iron bioavailability and prevent lipid oxidation in foods. Milk protein casein has been currently used by industry to produce phosphopeptides. Egg yolk phosvitin is considered as the most phosphorylated protein found in the nature. Phosvitin from egg yolk can be much better source for producing phosphopeptides with varying sizes and functions than casein because it contains much greater number of phosphates in the molecule than casein. However, still phosvitin has not been subjected to considerable attention with regard to bioactive peptides production.
authors.affiliation: Dept of Animal Science, Iowa State Univ, Ames, IA 50011-3150, USA.
authors.forename: Himali
authors.initials: H
authors.lastname: Samaraweera
authors.forename: Wan-gang
authors.initials: WG
authors.lastname: Zhang
authors.forename: Eun Joo
authors.initials: EJ
authors.lastname: Lee
authors.forename: Dong U
authors.initials: DU
authors.lastname: Ahn
mesh_terms: D000595:Amino Acid Sequence; D000596:Amino Acids / Q000032:analysis; D000890:Anti-Infective Agents; D000975:Antioxidants; D002614:Chelating Agents; D019587:Dietary Supplements; D004530:Egg Yolk / Q000737:chemistry*; D045703:Emulsifying Agents; D008903:Minerals / Q000378:metabolism; D008969:Molecular Sequence Data; D009753:Nutritive Value; D010748:Phosphopeptides; D010774:Phosvitin / Q000737:chemistry
chemical_list: D000596:Amino Acids; D000890:Anti-Infective Agents; D000975:Antioxidants; D002614:Chelating Agents; D045703:Emulsifying Agents; D008903:Minerals; D010748:Phosphopeptides; D010774:Phosvitin