The past and future of ovotransferrin: Physicochemical properties, assembly and applications

Ovotransferrin, a native protein with abundant nutritional value and various functionalities, can be applied in numerous food systems. As the second most ample protein in chicken egg white, the physicochemical properties of ovotransferrin influence the performance of egg white in food processing. As a member of transferrin family, ovotransferrin shares many similar features with lactoferrin and thus can be an ideal candidate to make up for the...