Impact of polyphenols modification system on ‎structure and function properties of egg whites ‎proteins

Eggs are a great source of many different proteins, and because egg whites foam so well, they are a key component in cakes. Many food products have made use of the interactions between polyphenolic chemicals and proteins, which affect the nutritional and functional qualities of food products. It is strongly suggested to explore and comprehend protein-phenolic interactions in order to increase and improve the quality and safety of food items, since many studies have been undertaken about the alteration of egg white proteins through the interaction of protein and polyphenols. The primary concern is the development of interactions between phenolic chemicals and proteins. Through their influence on the structure of proteins that are detected and measured using various techniques, these complexes may have a significant impact on the functional, nutritional, and shelf-life characteristics of proteins. This review's primary objective is to shed light on the interactions between polyphenols and the proteins found in egg whites, as well as how these interactions affect the structure, functionality, and overall character of the polyphenol-protein complex. Egg whites employ a few methods that can be used to investigate how proteins and other phenolic chemicals interact.