Separation of Phosvitin from Egg Yolk without Using Organic SolventsAsian-Australasian Journal of Animal Sciences
Publication VersionPublished Version
AbstractThe objective of this study was to develop a new method to separate phosvitin from egg yolk without using organic solvents. Phosvitin was extracted from yolk granules using 10% NaCl or 10% (NH4)2SO4 (final concentration) and then treated with heat to precipitate the lipoproteins from the extracted solution. The optimal pH for the phosvitin extraction from yolk granules was determined, and the iron-binding ability of the extracted phosvitin (final product) was tested. Adding 10% (NH4)2SO4 disrupted the granules, and the subsequent thermal treatment at 90°C for 1 h precipitated low density and high density lipoproteins, which enabled separation of phosvitin by centrifugation. The phosvitin concentration in the extract was significantly higher when the pH of the solution was adjusted to pH ≥9. The purity and recovery rate of phosvitin at the end of the separation process were approximately 78% and 56%, respectively. The separated phosvitin was confirmed to have ferrous and ferric iron binding ability. The advantages of this new method compared with the traditional methods include no organic solvents and high-priced equipment are needed for the separation. Also, this method is more environment and consumer friendly than that of the traditional methods.
RightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Copyright OwnerSamooel Jung, et al.
Citation InformationSamooel Jung, Dong U. Ahn, Ki Chang Nam, Hyun Joo Kim, et al.. "Separation of Phosvitin from Egg Yolk without Using Organic Solvents" Asian-Australasian Journal of Animal Sciences Vol. 26 Iss. 11 (2013) p. 1622 - 1629
Available at: http://works.bepress.com/dong_ahn/70/