In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.

中文翻译：

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鸡蛋蛋白和具有抗氧化特性的衍生肽。

除具有很高的营养价值外，某些鸡蛋蛋白及其衍生物（如蛋白水解物，肽和氨基酸）还具有抗氧化特性，使其成为功能食品开发的主要候选对象，引起了食品和生物制药行业的关注。这篇综述总结了关于鸡蛋蛋白及其衍生肽的抗氧化活性的最新知识。一些卵蛋白，例如卵清蛋白，卵转铁蛋白和卵清的溶菌酶或卵黄的磷脂酶，已显示出抗氧化特性，尽管衍生肽具有更高的生物活性潜力。获得卵生物活性肽的主要过程是使用酶和/或加工技术（例如加热，超声处理或高强度脉冲电场）对其蛋白质进行酶促水解。已经使用了不同的体外测定法，例如还原能力测定，DPPH和ABTS自由基清除活性试验或氧自由基吸收能力测定法，来评估蛋白质和多肽的多种抗氧化机理。类似地，还使用了不同的细胞系和动物模型，包括斑马鱼，小鼠和大鼠。总而言之，本综述收集了迄今为止所描述的有关蛋蛋白和具有抗氧化功能的衍生肽的所有知识。