Abstract
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.
Highlights
Phosvitin (Pv) is derived from the cleavage product of vitellogenin (VIT) and has many properties which are used as functional food ingredients [1]
ultrasonic thermal-assisted extraction (UTAE) was used to extract Pv from egg yolk, and the optimum conditions were determined by a single factor
The high purity of Pv (80 ± 2%) showed that UTAE is an effective method for protein extraction
Summary
Phosvitin (Pv) is derived from the cleavage product of vitellogenin (VIT) and has many properties which are used as functional food ingredients [1]. Pv is reported to exhibit various physiological activities such as heat stability [5,6], binding of metal [7,8,9], antioxidant activity [10,11,12], and emulsifying properties [13,14,15], indicating its promising application as functional food ingredient or nutraceutical. Egg yolk proteins are commonly used as food ingredients because of their excellent emulsification. Being a highly phosphorylated protein present in the egg yolk, Pv has an affinity for lipids to form an excellent emulsion during the emulsification [15]. Most methods for separating Pv use non-food-grade solvents, such as chloroform, methanol and ether, to remove lipids in granules from egg yolk, and
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
