Eggs have long been recognized as a source of high-quality protein and other important nutrients in the human diet. Phosvitin is a principal phosphoprotein present in egg yolk and represents about 11% of egg yolk proteins and 4% of yolk dry matter. Phosvitin exhibits greater metal chelating ability than casein phosphopeptides, which are currently used in calcium supplementing agents. It also exhibits numerous other biological properties including antioxidant and anti-bacterial abilities, and excellent emulsion-stabilizing properties. However, the application of phosvitin for these purposes has been hindered by the lack of efficient and economic methods to extract phosvitin from egg yolk and to prepare phosphopeptides.
Researchers at the University of Alberta have developed a novel process for extracting phosvitin from egg yolk and preparing phosphopeptides therefrom. The method can be adjusted to extract phosvitin with purities in the range of 50% to 95, and recovery as high as >100%.
- Use of organic solvents and/or non-food compatible chemicals is avoided
- High purity
- High recovery
Dairy, food, pharmaceutical, nutraceutical and cosmetic industries.
2011033 & 2012010
Technology Management Group
TEC Edmonton – University of Alberta