Simple Process for Extracting Proteins from Egg Yolk
Author Information
Author(s): Zhang Fan, Ding Yongmei, Zhang Zipei, Zhu Hangxin, Jiao Han, Dong Shijian, Li Junhua, Gu Luping, Chang Cuihua, Yang Yanjun, Su Yujie
Primary Institution: Jiangnan University
Hypothesis
Can a feasible process be developed for the crude extraction of livetins and phosvitin from egg yolk?
Conclusion
The study successfully developed a simple method for extracting livetins and phosvitin from egg yolk, which may enhance the utilization of surplus egg yolk.
Supporting Evidence
- The method increased the purity of livetins from 51.90% to 91.04%.
- Phosvitin was effectively separated from high-density lipoprotein using dialysis.
- Electrostatic interactions were key in the separation process.
- Temperature and pH adjustments significantly impacted protein separation.
- Sodium alginate was used to remove low-density lipoprotein from the water-soluble fraction.
Takeaway
This study found a way to easily separate useful proteins from egg yolk, which helps reduce waste and could make egg products more valuable.
Methodology
The method involved diluting egg yolk, adjusting pH, and using sodium alginate to separate proteins.
Limitations
The study may not address all potential variations in egg yolk composition or processing conditions.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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