Developing functional phosvitin phosphopeptides from residues after preparing phosvitin-depleted egg yolk for improved yolk stability in food applications

从制备去除卵黄高磷蛋白的蛋黄后的残留物中开发功能性卵黄高磷蛋白磷酸肽，以改善食品应用中的蛋黄稳定性

• 批准号: 465422-2014
• 负责人: Wu, Jianping
• 金额: $ 15.22万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=619161
• 关键词: Developing; functional; phosvitin; phosphopeptides; residues

Our lab has been collaborating with Michael Foods through the NSERC Engage grant over the past 6 months to develop the proof-of-concept on preparing phosvitin-depleted egg yolk without deteriorating the functional property. Our industry partner is hoping that we can further mature this promising technology and scale it up from lab to pilot scale and finally to industry production at the Michael Foods plant in Winnipeg, and incorporate phosvitin-depleted egg yolk into real food applications to verify the stability during food processing and storage. The remaining granule after obtaining phosvitin-depleted egg yolk will be used for phosvitin extraction and preparing phosphopeptides that may have applications for bone and dental health. The overall objectives of the project are to develop phosvitin-depleted egg yolk with improved stability in food applications and to prepare phosvitin phosphopeptides from yolk granule with demonstrated benefits in bone and dental health. Egg processing is increasingly important in diversifying egg uses and adding value to the industry. Lipid oxidation associated with egg yolk use will not only impart the food safety and overall quality of food products, but also affect the growth and profitability of the egg industry. Therefore, the proposed research in developing phosvitin-depleted egg yolk will help the industry tackle the challenge resulting in significant benefits in improving food quality and safety as well as profitability, which contributes to a growing Canadian egg industry. The generation of co-product, phosvitin, would also allow the industry expand into new market territory as phosvitin peptides shows great potential for improving bone and dental health. For example, cost associated with osteoporosis alone in 2010 was $2.3 billion in Canada. Pharmaceutical drugs for treatment of osteoporosis are reported to increase the risk of cancer and affect the cardiovascular diseases. Therefore phosvitin peptides might provide a better long-term approach for enhancing bone and dental health products with substantial economic and social benefits to Canada.

在过去的6个月里，我们的实验室一直通过NSERC Engage赠款与Michael Foods合作，开发了在不破坏功能特性的情况下制备去除维生素E的蛋黄的概念验证。我们的行业合作伙伴希望我们能够进一步成熟这项有前途的技术，并将其从实验室规模扩大到中试规模，最终在温尼伯的Michael Foods工厂进行工业生产，并将去除维生素E的蛋黄纳入真实的食品应用中，以验证食品加工和储存过程中的稳定性。在获得去除了维生素E的蛋黄后，剩余的颗粒将用于维生素E的提取和制备可用于骨骼和牙齿健康的磷酸肽。该项目的总体目标是开发在食品应用中具有更高稳定性的去卵黄蛋白蛋黄，并从蛋黄颗粒制备对骨骼和牙齿健康有益的卵黄蛋白磷酸肽。鸡蛋加工在使鸡蛋用途多样化和增加行业价值方面越来越重要。与蛋黄使用相关的脂质氧化不仅会影响食品安全和食品的整体质量，而且还会影响鸡蛋行业的增长和盈利能力。因此，拟议中的开发脱乙酰维生素蛋黄的研究将有助于该行业应对挑战，从而在提高食品质量和安全性以及盈利能力方面产生重大效益，这有助于加拿大鸡蛋行业的发展。副产品的产生，阿托伐他汀，也将使该行业扩展到新的市场领域，因为阿托伐他汀肽显示出改善骨骼和牙齿健康的巨大潜力。例如，2010年加拿大仅与骨质疏松症相关的费用就为23亿美元。据报道，用于治疗骨质疏松症的药物会增加患癌症的风险并影响心血管疾病。因此，阿托伐他汀肽可能提供一种更好的长期方法，用于增强骨骼和牙齿健康产品，为加拿大带来巨大的经济和社会效益。