Egg white peptide

Degrading egg white protein with enzymes results in egg white peptides in which multiple amino acids are linked.
In addition to the superior nutritional value of egg white protein itself, egg white peptides display many properties not seen in either amino acids or proteins.
Testing in animals has confirmed that egg white peptides act to inhibit increased cholesterol in the blood. It has also been confirmed that egg white peptides have antioxidation action in food products and living things.

Characteristics and function of egg white peptides

Turning egg white into peptides increases the efficiency of digestibility and absorption in the intestinal tract.

Nutritional properties

• 1. High protein, low fat
• 2. A protein that is superior in everything from digestion through absorption to use in the body
• 3. Contains an abundance of branched-chain and sulfur-containing amino acids

Nutritional properties of egg white peptide
(Product name: Egg White Peptide EP-1)

Amino acid composition of egg white peptide

We compared the amino acid composition of Egg White Peptide EP-1 (manufactured by Kewpie), egg white protein, dairy protein, and soy protein.

Amino acid composition and amino acid scores

Physiological functions

• 1. Reported to be efficacious in reducing LDL cholesterol and increasing HDL cholesterol
• 2. Reported to reduce liver fat and liver cholesterol
• 3. Confirmed to inhibit oxidation in the body

Physiological functions of egg white peptide
(Product name: Egg White Peptide EP-1)

Test method
One percent Egg White Peptide EP-1 (manufactured by Kewpie) was mixed into rat feed for seven days. After 16 hours of fasting, carbon tetrachloride was administered into the abdominal cavity to induce oxidation. Twenty four hours after administration, blood was sampled and blood serum hexanoyl lysine, which is a lipid peroxide, was measured.

Anti-oxidant function of egg white peptide
(Product name: Egg White Peptide EP-1)

Test method
After allowing Egg White Peptide EP-1 (made by Kewpie), dried egg white, and sodium caseinate to adsorb soya oil uniformly and storing them (35oC, open system), lipids were extracted and peroxide values measured.