Developing valuable egg components for niche market applications

在加拿大，大约30%的鸡蛋被打碎，并进一步加入到各种食品应用中；**大多数鸡蛋被作为餐桌鸡蛋出售。如上所述的传统食品用途已经达到了瓶颈，无法进一步**提高鸡蛋行业的盈利能力。鸡蛋用途的多样化，而不是传统的食品用途，将**帮助它们扩展到增值的利基市场，而这些市场通常不是食用鸡蛋所能触及的。鸡蛋行业预计，鸡蛋用途的多样化对加拿大鸡蛋行业的生存和发展至关重要。在应用中，我们的目标是从蛋清中开发功能性生物活性多肽，然后**分离出有价值的蛋黄成分，用于功能食品、营养食品、营养、水产养殖、化妆品**和制药行业。我们之前的研究已经证明了卵子转铁蛋白**多肽具有抗高血压的潜力。本研究旨在进一步证明鸡蛋多肽抗代谢综合征的其他有益特性，以拓展其新的应用领域。由于从蛋清中提纯卵清转铁蛋白的成本较高，因此进一步的研究是以卵清蛋白为原料制备生物活性多肽。剩余的蛋黄，在蛋清多肽制备后，**将被分离成蛋黄脂(即中性脂、胆固醇和磷脂)和蛋黄蛋白**(血浆和颗粒蛋白)，用于营养、水产养殖、化妆品、营养食品和制药**应用。**加拿大的蛋业备受推崇，但增值鸡蛋产品的商业活动有限。**开发增值鸡蛋产品将为加拿大蛋业提供营销新的**增值鸡蛋产品的新途径；通过分离蛋黄成分并单独出售这些有价值的鸡蛋成分**，整个鸡蛋市场可能会大幅增长。这还将促进蛋业以知识为基础的可持续长期增长，使加拿大农业食品部门受益。

In Canada, about 30% of the total eggs are broken and further incorporated into various food applications; the**majority are sold as table eggs. Traditional food uses as above have reached its bottleneck and failed to further**enhance the profitability of the egg industry. Diversification of egg uses, other than traditional food uses, would**help them expand into value-added niche markets, which are not typically reached by table eggs. The egg**industry envisions that diversification of egg uses is critical to the viability and growth of the Canadian egg**industry. In the application, we aim to develop functional bioactive peptides from egg white and then**fractionate valuable egg yolk components for functional food, nutraceutical, nutritional, aquaculture, cosmetic**and pharmaceutical industries. Our previous study has demonstrated the potential of egg ovotransferrin**peptides against hypertension. This study is to further demonstrate additional beneficial properties of egg**peptides against metabolic syndrome to expand their new applications. Since it is costly to purify**ovotransferrin from egg white, further study is to use egg white protein, other than ovotransferrin, as the**starting material for preparing bioactive peptides. The remaining egg yolk, after egg white peptide preparation,**will be fractionated into egg yolk lipids (i.e. neutral lipids, cholesterol and phospholipids) and egg yolk proteins**(plasma and granule proteins) for nutritional, aquaculture, cosmetic, nutraceutical, and pharmaceutical**applications.**Canada has a well-respected egg industry yet there is limited commercial activity for value-added egg products.**Developing value added egg products will provide the Canadian egg industry with new ways of marketing new**value-added egg products; by fractionating egg yolk components and selling these valuable egg components**separately, the overall egg market could grow substantially. This would also foster knowledge-based**sustainable long-term growth of the egg industry, benefitting Canadian agri-food sectors.