Disclosed are probiotic formulations comprising fortified avian eggs and avian egg products such as egg powder, and methods for producing the same substantially no meat containing growth media such as MRS. The formulations may be used to supplement food that include, but are not limited to, baby foods, milk, and pet foods. Effective amounts of the fortified egg formulations comprising at least about 10.sup.9 CFU/dosage of probiotics may be used to treat health issues that include, but are not limited to, irritable bowel syndrome. The probiotic formulation may comprise bacterial strains comprising at least one of L. casei, L. rhamnosus, B. breve, Bifidobacterium longum, L. acidophilus, L. plantarum, B. bifidum, L. fermentum, L. lactis, L. paracasei, and L. salivarius.

There is a method of separating phosvitin and HDL proteins from an egg yolk composition. The egg yolk composition includes HDL proteins bound to phosvitin. At least a portion of the HDL proteins are hydrolysed to cause the HDL proteins and phosvitin to become unbound and forming a hydrolysed solution comprising hydrolysed HDL, phosvitin and peptides. The hydrolysed HDL is separated from the phosvitin and peptides to form a separated hydrolysed HDL composition and a separated phosvitin and peptide solution. One resulting product is an egg yolk composition formed having at least 20% solids by mass of phosvitin phosphopeptides unbound from HDL. Another resulting product is an egg yolk composition having at least 80% hydrolysed HDL-derived lipopeptide solids by mass.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]≤1.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]1.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]1.

There are many reports of diseases caused by overeating, satiation, and an unbalanced diet, and various therapeutic methods and therapeutic drugs are proposed for said diseases. There have not been many proposals, for prevention of these diseases, of methods by which what is eaten is not readily absorbed in vivo. The present invention involves inoculating female birds with a digestive enzyme as an antigen, said digestive enzyme being present in vivo. As a result of inhibiting the activity of the digestive enzyme by using an antibody which has been produced in vivo in the birds, the present invention inhibits decomposition of proteins, lipids, and carbohydrates and reduces in vivo absorption. This type of antibody can be obtained from an egg laid by a female bird which has received the antigen, and furthermore the egg itself includes the antibody. Consequently, a food product that contains, as an ingredient thereof, eggs having this type of antibody is low in proteins, lipids, and carbohydrates. Furthermore, by ingesting the antibody obtained from the eggs, the absorption of proteins, lipids, and carbohydrates can be decreased.