During food processing, proteins are subjected to different modifications, of
which most are the result of proteolytic enzyme activity. Due to these mild and
easily controlled reaction conditions, this method of modification has been
commonly applied in producing high quality food products. Processing affects the
conformation of the molecule and its biological activity. Limited hydrolysis
leads to improvement of both the functional and nutritional properties of
proteins, as well as their organoleptic characteristics. Proteolytic enzymes
release peptides that frequently show different specific biological activities.
Bioactive peptides govern the function of other compounds in the bloodstream,
digestive, immune and nervous systems. Food sources of bioactive peptides
exhibiting anti-hypertensive, anti-tumour, antioxidant or antimicrobial
activities include milk, eggs and fish. Biopeptides with specific biological
activities can be used in pharmaceutical, cosmetic or food industries as natural
substances which prevent adverse changes, as food additives or as functional
food ingredients with defined benefits to the consumer. The following paper
reviews the role of hens eggs as a source of bioactive peptides, and how these
can be used in functional foods.