Egg Yolk Phosvitin Separation Using Selective HDL Hydrolysis
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Solution Overview
Problem
Current methods for extracting phosvitin from egg yolks are costly, inefficient, and often denature the protein, making it unsuitable for commercial use due to the need for solvents and high amounts of water, which also affect the functional properties of the protein.
Innovation Solution
A method involving controlled enzymatic hydrolysis of high-density lipoprotein (HDL) using proteolytic enzymes like pepsin and acid-stable protease to break the bond with phosvitin, followed by centrifugation and ultrafiltration to isolate phosvitin without solvents or high heat, resulting in a concentrated, salt-free solution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If salt and heat are used to disrupt phosphocalcic bridges between HDL and phosvitin, then phosvitin is freed from HDL, but the protein structure is denatured and functional properties are lost
Solution Approach 1:
The patent uses proteolytic enzymes (pepsin and acid-stable protease) as intermediary substances to selectively hydrolyze HDL proteins and disrupt phosphocalcic bridges, replacing direct harsh treatment with a mediated biochemical process that preserves phosvitin structure
Solution Approach 2:
The patent changes the chemical parameters by controlling pH levels (using acid-stable protease at low pH) and enzyme concentration to selectively target HDL protein hydrolysis while preserving phosvitin integrity, achieving selective disruption without denaturation
2Quantity of substance
If solvents are used to remove lipids from granules, then lipid removal is achieved, but solvent residues make the product unsuitable for food applications
Solution Approach 1:
The patent extracts and removes lipids from egg yolk granules through differential centrifugation and density gradient centrifugation before protein hydrolysis, physically separating lipid phases without introducing chemical solvents, thus achieving lipid removal while maintaining food safety
Solution Approach 2:
The patent replaces chemical solvent-based lipid removal with a physical/mechanical separation system using centrifugation and density gradients, achieving the same lipid removal effect through mechanical forces rather than chemical extraction
3Manufacturing precision
If large amounts of water are used to dilute and remove salt, then salt is removed from solution, but the process becomes costly and inefficient
Solution Approach 1:
The patent extracts and removes salt from the phosvitin solution through ultrafiltration using semi-permeable membranes that selectively allow salt ions to pass through while retaining phosvitin, achieving efficient salt removal without requiring large volumes of water for dilution
4Reliability
If proteolytic enzymes are used to hydrolyze HDL proteins, then HDL-phosvitin bond is broken, but enzyme cost increases production expense
Solution Approach 1:
The patent segments the protein hydrolysis process into two stages: first using pepsin to initiate HDL protein hydrolysis and bond disruption, then using acid-stable protease to complete the hydrolysis, allowing optimized enzyme selection and potential process simplification
Solution Approach 2:
The patent changes operational parameters such as pH, temperature, and enzyme incubation time to optimize enzyme activity and reduce required enzyme quantities, minimizing production costs while achieving complete HDL-phosvitin bond disruption
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the cost-effective production of high-quality phosvitin and HDL-derived products with improved bioavailability and functional properties, reducing mineral depletion risks and enhancing their value as nutritional supplements.
Implementation Method 1
introducing a hydrolysing agent into the egg yolk granules to preferentially partially hydrolyse the HDL protein bound to the phosvitin molecule
Implementation Method 2
centrifuging to separate the precipitate from the supernatant, the supernatant comprising unbound phosvitin, LDL, and peptides
Implementation Method 3
The supernatant is then subjected to ultrafiltration to separate phosvitin from the solution to produce a concentrated phosvitin product
Data Source
AI summary
There is a method of separating phosvitin and HDL proteins from an egg yolk composition. The egg yolk composition includes HDL proteins bound to phosvitin. At least a portion of the HDL proteins are hydrolysed to cause the HDL proteins and phosvitin to become unbound and forming a hydrolysed solution comprising hydrolysed HDL, phosvitin and peptides. The hydrolysed HDL is separated from the phosvitin and peptides to form a separated hydrolysed HDL composition and a separated phosvitin and peptide solution. One resulting product is an egg yolk composition formed having at least 20% solids by mass of phosvitin phosphopeptides unbound from HDL. Another resulting product is an egg yolk composition having at least 80% hydrolysed HDL-derived lipopeptide solids by mass.