Extraction of ovomucin from laying hen eggs white

卵泡蛋白约占总蛋清蛋白的3.5%，但它是蛋清凝胶性质的主要贡献者。卵泡蛋白除了具有优异的凝胶和乳化性能外，还被报道具有抗病毒、抗肿瘤和降低胆固醇的活性。此外，卵泡蛋白作为唾液酸的丰富来源，可以作为婴儿膳食补充剂开发，以促进大脑发育和学习能力。然而，由于缺乏一种高效的提取高纯度卵磷脂的方法，这种蛋白质的利用一直受到阻碍。一种新的卵磷脂提取方法（已申请临时专利）的纯度大于90%，而传统方法的纯度低于70%，已经在首席研究员的实验室开发出来。在新方法中，首先在pH 6.0、100 mM NaCl存在下提取蛋清，得到含有中度共沉淀卵清蛋白（14.6%）和溶菌酶（15.9%）的沉淀；用500 mM NaCl进一步去除沉淀中的污染蛋白。新方法提取蛋清蛋白的产率为400.2 mg/100 g，显著高于常规提取方法。本项目将优化卵黄蛋白提取条件，以提高提取效率，并进行规模化实验，促进该技术的产业化应用。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人才。该项目的成功将有助于加拿大蛋业通过提供优质产品保持高竞争力，使鸡蛋的用途多样化，并通过将加拿大蛋业从传统的食用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，促进生物基行业的可持续增长。

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.