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Trendy ve využití složek vajec
Doležalová, Eliška
Eggs are now recognised not only as a dietary ingredient but also as a starting material providing many valuable bioactive compounds that are used primarily in food processing but also in medicine, veterinary medicine, pharmacology and biotechnology. Egg yolk is an important source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins. Egg white is an excellent natural source of high quality protein that is rich in essential amino acids. Eggshell mainly contains calcium and other minerals. Hen egg yolk has a number of technological functions, including emulsifying, gelling and film-forming. Different types of modification can be used to improve the functional properties of egg components. For example, enzymatic hydrolysis can be used to modify the egg yolk and deamidation is used to modify the egg white. Eggshells are primarily considered as zero-value waste, although they are rich in organic and inorganic compounds that can be used in various forms.
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