Yolk Protein Peptide

Overview

  • A multitude of proteins are present in egg yolks that are beneficial for human health, including peptides that have antioxidant properties, anti-adhesive properties, and can improve the absorption of sialic acid.
  • Egg yolk protein has perfect amino acid score of 100, is digested faster than milk casein, and has greater nutritional value of the proteins of milk casein.
  • The lutein from egg yolk is 3 times more bioavailable than that of lutein from vegetable sources, can be used to prevent age-related macular degeneration, and is a natural antioxidant.
  • Egg yolk proteins also have functions in food preparation for its foaming properties and emulsification properties.

Benefits

  • Anti-adhesive properties
  • Prevent the colonization of E. coli and Salmonella
  • Improve the absorption of sialic acid
  • Prevents age related macular degeneration
  • Antioxidant
  • Aids in food foaming and emulsification

Applications

  • Protein powders
  • Sports supplements