Hydrolyzed egg protein

Hydrolysed proteins, such as hydrolyzed egg protein, are used in the food industry (e.g. as flavour enhancers) and are also widely used in the cosmetics industry (used in hair and skin care products).

Although conventional protein hydrolysates are produced by exposing the protein source to harsh chemical processes, there is a growing interest in obtaining such hydrolysates by enzymatic hydrolysis. For this enzymatic route, either complex mixtures of several endo- and exoproteases are used or endoproteases are combined with broad-spectrum exoprotease. In all cases the aim is to obtain a high degree of hydrolysis and an end product containing a wide variety of free amino acids.

Hydrolyzed egg protein is used in cosmetic products. The protein mixture makes the hair easy to comb, smooth, soft and shiny and gives it volume.

Allergologically, side effects are hardly to be expected with oral as well as topical application even in hen's egg (ovalbumin)-sensitized persons, since the content of major allergens in hen's egg hydrolysates is reduced by a factor of 1000 compared to a native hen's egg protein.

1. Abeyrathne ED et al (2013) Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. Poult Sci 92:3292-3299.
2. Hacini-Rachinel F et al (2014) Low-allergenic hydrolyzed egg induces oral tolerance in mice. Int Arch Allergy Immunol 164:64-73.
3. Nutten S et al (2011) Beneficial effect of hydrolyzed egg in allergy. Clin Transl Allergy 1(Suppl 1): P101.