CHAPTER 18: Advances in the Separation of Functional Egg Proteins – Egg Yolk Proteins
Published:01 May 2019
Fresh egg yolk is an excellent source of proteins and lipids. Egg yolk protein is mainly composed of lipovitellins, livetins, low-density lipoproteins, and phosvitin. Among these proteins, γ-livetin (IgY) and phosvitin are the most important value-added proteins, and also the most extensively studied. However, most of the separation methods for egg yolk proteins are complicated and for laboratory use. For the commercial application of egg yolk proteins, scale-up production of the value-added proteins is essential. Thus, this chapter discusses the applicability of the developed methods for the commercial-scale applications and looks at the scalable sequential separation methods for multiple egg yolk proteins, such as IgY, phosvitin, and yolkin. Along with the separation methods for egg yolk proteins, the functionalities of egg yolk proteins and their products, as well as their potential applications as nutraceutical, pharmaceutical, and cosmeceutical agents, are also discussed. Separation of functional proteins from the egg yolk can dramatically increase the value and use of egg yolk.