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Related Experiment Video

Updated: Apr 18, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

Thermal-aided phosvitin extraction from egg yolk.

Jiandong Ren¹, Jianping Wu¹

¹Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5 Alberta, Canada.

Journal of the Science of Food and Agriculture

|January 8, 2015

Summary

This summary is machine-generated.

This study presents a simple, thermal-aided method to extract phosvitin, a protein from egg yolk beneficial for bone health. The optimized process yields high-purity phosvitin without harsh chemicals, suitable for functional food applications.

Keywords:

egg yolk extraction heating phosvitin

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Area of Science:

Food Science
Biochemistry
Protein Chemistry

Background:

Phosvitin, a key phosphoprotein in egg yolk, shows promise for enhancing bone health.
Current extraction methods often involve organic solvents or non-food-compatible chemicals.

Purpose of the Study:

To develop a simple, thermal-aided extraction method for phosvitin.
To optimize extraction conditions (pH, temperature) for purity and yield.
To provide a scalable method for industrial phosvitin production.

Main Methods:

Egg yolk was diluted with water and extracted using 100 g L(-1) NaCl.
The influence of pH and heating temperature on phosvitin purity and yield was investigated.
Optimized conditions involved heating at 90°C.

Main Results:

Phosvitin purity increased from 75.7% at pH 8.0 to 80.1% at pH 5.0.
Maximum purity was achieved at 90°C, with a yield of 23.5 g kg(-1) yolk dry matter.
The developed method achieved 88.0% purity, comparable or superior to existing techniques.

Conclusions:

A simple, two-step thermal-aided extraction method (water dilution and NaCl extraction with heating) was successfully developed.
The method is efficient, scalable for industrial production, and avoids organic solvents.
This process offers a viable route for producing high-purity phosvitin for functional food applications.