Separation of Phosvitin from Egg Yolk without Using Organic Solvents

dc.contributor.author Jung, Samooel
dc.contributor.author Ahn, Dong
dc.contributor.author Ahn, Dong
dc.contributor.author Nam, Ki
dc.contributor.author Kim, Hyun
dc.contributor.author Jo, Cheorun
dc.contributor.department Animal Science
dc.date 2018-02-16T09:00:14.000
dc.date.accessioned 2020-06-29T23:41:49Z
dc.date.available 2020-06-29T23:41:49Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.issued 2013-11-01
dc.description.abstract <p>The 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% (NH<sub>4</sub>)2SO<sub>4</sub> (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% (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub> 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.</p>
dc.description.comments <p>This article is from <em>Asian-Australasian Journal of Animal Sciences </em>26 (2013): 1622, doi:<a href="http://dx.doi.org/10.5713/ajas.2013.13263" target="_blank">10.5713/ajas.2013.13263</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/81/
dc.identifier.articleid 1081
dc.identifier.contextkey 7098266
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/81
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/10005
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/81/2013_Ahn_SeparationPhosvitin.pdf|||Sat Jan 15 02:06:15 UTC 2022
dc.source.uri 10.5713/ajas.2013.13263
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Meat Science
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords Phosvitin
dc.subject.keywords Extraction Method
dc.subject.keywords pH
dc.subject.keywords Iron Binding Ability
dc.title Separation of Phosvitin from Egg Yolk without Using Organic Solvents
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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