Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Polymers

Zhibiao Feng¹  Linlin Wang¹  Chunhong Liu¹  Bin Jiang¹  Dongmei Li¹  Xiaojing Wang¹  Shuang Wu² 

[1] Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang District, Harbin 150030, China;Heilongjiang Eco-Meteorology Center, NO.71Diantan Road Xiangfang District, Harbin 150030, China;

关键词: ultrasonic-thermal assisted extraction;    Phosvitin;    extraction;    evaluation;   

DOI  :  10.3390/polym11081353

来源: DOAJ

【 摘 要 】

Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper, Pv was extracted from the egg yolk by ultrasonic thermal-assisted extraction (UTAE). The effects of heating time, ultrasonic power and ultrasonic time on the extraction of Pv were investigated by a single factor. The purity of Pv, ratio of nitrogen to phosphorus (N/P), and activity were used as evaluation indexes. An efficient extraction of Pv was achieved when the sample was heated for 15 min at 80 °C and then processed for 10 min of ultrasonic treatment with an ultrasonic power of 600 W. Under optimal conditions, the purity and activity of Pv were 80% and 98%, respectively, whereas the ratio of N/P was 3.1. The obtained Pv was identified by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), Fluorescence analyses, fourier-transform infrared (FT-IR), and liquid chromatography-nanoelectrospray ionization mass spectrometry (Nano LC-ESI-MS/MS) analysis. The results showed there is no significant difference in the properties of Pv obtained by UTAE and Pv standard. The developed extraction approach is a simple, industrial compatible method without the use of any organic solvents.

【 授权许可】

Unknown