Extraction of ovomucin from laying hen eggs white

从蛋清中提取卵粘蛋白

• 批准号: 380668-2009
• 负责人: Wu, Jianping
• 金额: $ 9.09万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Idea to Innovation
• 财政年份: 2009
• 资助国家: 加拿大
• 起止时间: 2009-01-01 至 2010-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=438388
• 关键词: Extraction; ovomucin; laying; hen; eggs

Ovomucin comprises about ~ 3.5% of total egg white proteins but is the primary contributor to the gel-like nature of egg white. In addition to its excellent gelling and emulsifying properties, ovomucin has been reported to have antivirus, antitumor, and cholesterol-lowering activities. Moreover, as a rich source of sialic acid, ovomucin can be developed as infant dietary supplement for improving brain development and learning ability. Utilization of this protein, however, has been hampered due to the lack of an efficient method of extraction of highly purified ovomucin. A novel method of ovomucin extraction (provisional patent applied) producing purities greater than 90%, compared to less than 70% by the conventional methods, has been developed at the principal investigator's laboratory. In the new method, egg white was first extracted in the presence of 100 mM NaCl at pH 6.0 to produce a precipitate containing moderate co-precipitated ovalbumin (14.6%) and lysozyme (15.9%); the contaminated proteins in the precipitate were further removed by using 500 mM NaCl. Yield of ovomucin extraction by the new method was 400.2 mg/100 g of egg white which was significantly higher than the conventional method of extraction. In the project, conditions of ovomucin extraction will be optimized in order to improve the extraction efficiency and scale-up experiments will be performed to facilitate the demobilization of the technology for industry application. Results from the project will be part of a patent treaty cooperation application to protect the intellectual property. The project will train highly qualified personnel. Success of the project will help Canadian egg industry maintain high competitiveness by providing a superior quality product, diversify the use of eggs, and foster bio-based sustainable growth of the industry through the transformation of the Canadian egg industry from its traditional focus on table eggs and food applications to a far more lucrative one based on bio-product development.

卵粘蛋白占总卵白色蛋白的约3.5%，但它是卵白色凝胶样性质的主要贡献者。卵粘蛋白除了具有良好的胶凝和乳化特性外，还具有抗病毒、抗肿瘤和降低胆固醇的活性。此外，卵粘蛋白作为唾液酸的丰富来源，可开发为婴儿膳食补充剂，用于改善大脑发育和学习能力。然而，由于缺乏提取高度纯化的卵粘蛋白的有效方法，这种蛋白的利用受到阻碍。主要研究者的实验室开发了一种新的卵粘蛋白提取方法（申请临时专利），与传统方法的纯度低于70%相比，该方法的纯度大于90%。在新的方法中，首先提取鸡蛋白色在100 mM NaCl在pH 6.0的存在下，产生一种沉淀物含有中度共沉淀的卵清蛋白（14.6%）和溶菌酶（15.9%），在沉淀物中的污染的蛋白质被进一步去除，通过使用500 mM NaCl。新方法提取卵粘蛋白的得率为400.2 mg/100 g鸡蛋白色，显著高于常规方法。本项目将优化卵粘蛋白的提取条件，提高提取效率，并进行放大实验，促进该技术的工业化应用。该项目的成果将成为专利条约合作申请的一部分，以保护知识产权。该项目将培养高素质的人才。该项目的成功将有助于加拿大鸡蛋行业通过提供上级质量产品保持高竞争力，使鸡蛋的用途多样化，并通过将加拿大鸡蛋行业从传统的餐桌鸡蛋和食品应用转变为基于生物产品开发的更有利可图的行业，促进该行业的生物可持续增长。