Extraction of valuable egg yolk proteins for uses as functional food ingredients

提取有价值的蛋黄蛋白用作功能性食品成分

• 批准号: 542543-2019
• 负责人: Wu, Jianping
• 金额: $ 8.55万
• 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: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=699410
• 关键词: Extraction; valuable; egg; yolk; proteins

Egg is a versatile food ingredient. The growing demand for high quality egg white protein has led to an over-supply of egg yolk that often is sold at much lower price which can affect the profitability of the egg industry as whole. Thus, there is an urgent need to diversify yolk uses for niche markets beyond its traditional applications in mayonnaise and salad dressing. Our industry partners envision that diversification of egg yolk uses will help them expand into value-added functional food market. The overall objectives are to develop an efficient method of phosvitin extraction and to explore its potential applications as a functional food ingredient against osteoporosis. Lipids in egg yolk will be removed by enzyme-assisted aqueous extraction and phosvitin will be recovered using membrane processing; dephosphorylated phosvitin (dPV), and phosvitin hydrolysate (PVH), will be prepared. Effects of different forms of phosvitin on the biological activities, and their mechanisms of action will be studied. According to Health Canada, osteoporosis affects ~1.4 million Canadians and costs over $2.3 billion to the Canadian healthcare system. Osteoporosis can lead to disfigurement, loss of mobility and independence, lowered self-esteem and, ultimately, reduced quality of life. Pharmaceutical drugs for treatment of osteoporosis however are reported to increase the risk of cancer and affect cardiovascular diseases. Therefore, developing phosvitin as a functional food ingredient might provide a better long-term solution for this growing epidemic with substantial economic and social benefits to Canada. Establishment of the role of phosvitin against osteoporosis will expand the usage of egg yolk protein and its market share, and enhance the profitability of the egg industry.

鸡蛋是一种用途广泛的食物配料。对高质量蛋清蛋白的需求日益增长，导致蛋黄供应过剩，往往以低得多的价格出售，这可能会影响整个鸡蛋行业的盈利能力。因此，除了蛋黄酱和沙拉酱的传统用途外，迫切需要使利基市场的蛋黄用途多样化。我们的行业合作伙伴设想，蛋黄用途的多样化将有助于他们扩展到增值功能食品市场。总体目标是开发一种高效的磷高磷蛋白提取方法，并探索其作为抗骨质疏松功能食品成分的潜在应用。蛋黄中的脂肪将通过酶辅助水相萃取去除，磷高磷蛋白将通过膜处理得到；脱磷高磷蛋白(DPV)和磷高磷蛋白水解物(PVH)将被制备。不同形态的磷高磷蛋白对生物活性的影响，以及它们的作用机制将被研究。根据加拿大卫生部的数据，骨质疏松症影响着大约140万加拿大人，给加拿大的医疗体系造成了超过23亿美元的损失。骨质疏松症会导致毁容、失去行动能力和独立性、自尊心下降，最终导致生活质量下降。然而，据报道，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，开发磷高磷蛋白作为功能性食品成分可能会为这一日益增长的流行病提供更好的长期解决方案，给加拿大带来可观的经济和社会效益。磷高磷蛋白抗骨质疏松作用的确立，将扩大蛋黄蛋白的用途和市场占有率，提高蛋业的盈利能力。