Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Sequential Separation of Main Components from Chicken Egg Yolk

  • Ahn, Dong-Uk (Animal Science Department, Iowa State University) ;
  • Lee, Sang-Hyun (Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Singam, Haribabu (Animal Science Department, Iowa State University) ;
  • Lee, Eun-Joo (Animal Science Department, Iowa State University) ;
  • Kim, Jae-Cherl (Food Science Institute, and School of Food and Life Science, Inje University)
  • Published : 2006.04.30
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Abstract

A study was conducted to develop optimal conditions for a large-scale, sequential separation method for value-added components from egg yolk. Starting with liquid egg yolk, immunoglobulin Y (IgY), phospholipids, and neutral lipids were extracted sequentially using water, ethanol, and n-hexane. The remainder was yolk proteins. Adjusting the pH of diluted egg yolk to pH 5.0-5.2 decreased phospholipids content in the supernatant after centrifugation, which was very important for preventing clogging problem of ultrafiltration filters during the subsequent concentration step for IgY separation. Extraction of precipitants after centrifugation with four volumes of 100% ethanol once removed most of the phospholipids and the purity of phospholipids was more than 85% (wt.) after drying. The subsequent extraction of precipitant from ethanol extraction with four volumes of hexane 3 times removed neutral lipids almost completely and resulted in a high protein product with minimal lipids. The sequential separation method is considered to be advantageous for large-scale separations of many valuable components from egg yolk.

Keywords

References

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