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Updated: Aug 17, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
Egg-white protein fractionation using new weak anion-exchange resins based on poly(glycidyl
B Paredes1, S González, M Rendueles
1Department of Chemical Engineering and Environmental Technology, Oviedo University, Oviedo, Spain.
Abstract:
A new formulation for a poly(glycidyl methacrylate-co-ethylendimethacrylate)-based resin with a 11:9 proportion of monomer to crosslinker is developed and amino-functionalized in order to obtain new particulate materials suitable for egg-white protein fractionation. Functionalization is carried out using three different chemical reagents: diethylamine (DEA), DEA-tetrahydrofuran (THF) (1:1), and concentrated ammonia. The ammonia- and DEA-THF-treated polymers are used to fractionate egg-white proteins, in particular lysozyme and ovalbumin, by anion-exchange chromatography in packed column experiments, the latter resin showing better performances. Finally, both supports, working at semipreparative scale and step-gradient elution, separate pure ovalbumin with a yield of 83%.
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