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 shortage of lactoferrin. On the basis of ovotransferrin structure, this overview systematically summarizes information on physicochemical properties and controlled assembly of ovotransferrin. Furthermore, the knowledge on potential applications of ovotransferrin in food industry is also reviewed and discussed in detail. Ovotransferrin is a native protein with ability of iron binding and releasing. A variety of processing techniques as well as interaction with other food ingredients can significantly affect the physicochemical properties of ovotransferrin, and variations on physicochemical properties of ovotransferrin are generally associated with structural changes. Assembly of ovotransferrin with itself or other biopolymers can create various particles with many characteristics different from native ovotransferrin, and assembled particles have exhibited excellent application potential in construction of delivery systems including emulsions and hydrogels. Moreover, ovotransferrin also exhibits tremendous application potential as natural food preservative and functional food ingredient beneficial to human health.