ABSTRACT
In 1994 and 1995, four books about egg science and technology (Stadelmann and Cotterill, 1995; Sim and Nakai, 1994) and egg and egg products (Temes et al., 1994; Thapon and Bourgeois, 1994) were published. These books pre sent a good overview of the chemistry and functional properties of egg pro teins. Reviews about egg proteins and their functionality were published by Mine (1995) and Nakamura and Doi (2000). The main characteristics and data of the proteins of albumen and egg yolk are presented in tables that give an overview of the content and functional characteristics of the proteins.
