Improving or Enhancing the Functional Properties of Egg White Proteins by Modifying Them Using Ultrasound and Enzymatic Methods

Abstract

Abstract Egg white proteins are an important part of the food industry, as they work to increase the nutritional value and provide food with many sensory and functional properties. Several technologies have been developed to improve the functional properties of egg white proteins, including the use of ultrasound and enzymatic methods, which work to improve the nutritional and functional properties. For food products. Many studies have been conducted on changing the structure of egg white proteins through ultrasonic treatment and the use of enzymatic methods. These treatments affect the structure of proteins, which are discovered using different techniques. The main goal of this review is to shed light on the treatment of egg white proteins. Ultrasonic and enzymatic methods, and showing the effect of these treatments on the structure of proteins and their functional properties.