title: Preparation of high purity egg phosvitin using anion exchange chromatography.
abstract: Egg yolk phosvitin serves as a warehouse to provide metal ions for embryo development. It is significant for mineral metabolism study and also of great potential to be developed into functional foods with mineral absorption promoting ability. In this study, phosvitin was first extracted from yolk granules using 10% NaCl, dialysed and then adjusted to various pHs to remove impurities. The purity of phosvitin extracts was increased from 54.5% to 63.7% at decreasing pH from 8.0 to 5.5, and started to decrease afterwards. Both the yield and recovery were significantly decreased at decreasing pHs, especially at pHs close to its pI (pH 4.0), indicating the occurrence of co-precipitation of phosvitin with HDL. The extract prepared at pH 8.0 showed the highest recovery of 82.7%; its purity was increased from 54.5% to 97.1% by anion exchange chromatography, with a recovery of 42.0%. This simple method could be scaled up for industrial production.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5 Alberta, Canada.
authors.forename: Jiandong
authors.initials: J
authors.lastname: Ren
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5 Alberta, Canada. Electronic address: jwu3@ualberta.ca.
authors.forename: Jianping
authors.initials: J
authors.lastname: Wu
mesh_terms: D000838:Anions / Q000032:analysis*; D002852:Chromatography, Ion Exchange / Q000379:methods*; D004530:Egg Yolk / Q000737:chemistry*; D010774:Phosvitin / Q000737:chemistry*; D012965:Sodium Chloride / Q000032:analysis*
chemical_list: D000838:Anions; D012965:Sodium Chloride; D010774:Phosvitin
keywords: Anion exchange chromatography; Egg yolk; Functional food; Phosphoprotein; Phosvitin