Functional Properties and Extraction Techniques of Chicken Egg White Proteins

Abstract

Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

“…OVA comprises three components (A1, A2, and A3) with slightly different electrical properties, with A1 containing 2 mol of phosphoryl groups, A2 containing 1 mol of phosphoryl groups, and A3 containing no phosphoryl groups. Sulfate salting can precipitate OVA at its isoelectric point to obtain needle-like crystals of the protein [ 12 , 46 ]. OVA has excellent functional properties, contributing significantly to the foaming, gelling, and emulsifying properties of EW [ 47 ].…”

“…Among these, ion exchange chromatography is most widely used due to its high production capacity and ease of scaling up for industrial applications. In addition to liquid chromatography, other methods have been used to separate EW proteins, including electrophoresis, precipitation, ultrafiltration, and membrane separation [ 4 , 12 ].…”

“…Egg white EW is commonly utilized as a practical and easily accessible food ingredient throughout processing because of its essential amino acid supply, high bioavailability, and remarkable functions (such as gelling, forming, and emulsifying capabilities) in the culinary and food sectors [ 12 , 13 ]. The majority of EW consists of water (88%), followed by protein (11%), and also presents trace levels of ash, carbs, and lipids (1%).…”

“…The majority of EW consists of water (88%), followed by protein (11%), and also presents trace levels of ash, carbs, and lipids (1%). The predominant proteins in EW comprise ovalbumin (54%), ovotransferrin (conalbumin) (12%), ovomucoid (11%), G 2 globulin (4%), G 3 globulin (4%), lysozyme (3.5%), and ovomucin (3.5%), ovoinhibitor (1.5%), ovoglycoprotein (1%), thiamin binding protein (1%), ovoflavoprotein (0.8%), ovomacroglobulin (Ovostatin) (0.5%), with only trace quantities of avidin (0.05%) and cystatin (0.05%) [ 12 ]. EW proteins possess a wide range of biological properties intimately associated with human health, and their functional activities are widely applicable in the biological, food, and pharmaceutical sectors.…”

1Progress, applications, challenges and prospects of protein purification technology

“…The chromatography column is longer than other separation columns, so the flow rate is slower, the elution time is longer, and higher column pressure and more fillers are required. Gel filtration chromatography is often used in combination with other chromatography methods ( Li Z. et al, 2022 ). To further investigate the effect of D614G substitution on the structure of SARS-CoV-2 spike protein, Zhang et al (2021) purified the SARS- CoV-2 spike protein carrying D614 or G614 with detergent DDM, further purified it through gel filtration chromatography and used it for structural analysis, providing a structural basis for the development of new coronavirus vaccine.…”