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: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=720670
• 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品配料。对高质量鸡蛋白色蛋白的需求不断增长，导致蛋黄供应过剩，蛋黄通常以低得多的价格出售，这可能影响整个鸡蛋行业的盈利能力。因此，迫切需要使蛋黄的用途多样化，使其在蛋黄酱和沙拉酱的传统应用之外的利基市场。我们的行业合作伙伴预计，蛋黄用途的多样化将有助于他们拓展到增值功能食品市场。本研究的主要目的是建立一种有效的提取方法，并探索其作为抗骨质疏松功能性食品成分的潜在应用。将通过酶辅助水提取去除蛋黄中的脂质，并使用膜处理回收卵黄蛋白;将制备脱磷酸化卵黄蛋白（dPV）和卵黄蛋白水解物（PVH）。将研究不同形式的阿维菌素对生物活性的影响及其作用机制。据加拿大卫生部称，骨质疏松症影响约140万加拿大人，加拿大医疗保健系统的费用超过23亿加元。骨质疏松症可导致毁容、丧失行动能力和独立性、自尊心下降，最终降低生活质量。然而，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，开发作为一种功能性食品成分的麦黄酮可能会为这种日益严重的流行病提供一个更好的长期解决方案，并为加拿大带来巨大的经济和社会效益。卵黄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份额，提高蛋品行业的盈利能力。