Chromatographic Separation at a Preparative Scale of Egg White Ovalbumin and Its Application in the Elaboration of Yogurt Mousse

Abstract

Egg white contains high‐quality proteins. Some processes using eggs produce egg white as by‐product. These egg white proteins may be recovered for use as additive in food products. In the first part of this study, a new polymeric material was developed and used in the chromatographic separation of ovalbumin at preparative scale. Ovalbumin is the major component of egg white and thus, it has the greatest weight in terms of its functional effects. An application of the purified ovalbumin was subsequently studied in the elaboration of yogurt mousse. The results obtained showed that the poly(glycidil methacrylate‐co‐ethylene dimethacrylate) resin that was manufactured enabled the separation of ovalbumin with good efficiency. This study also showed that the formulation obtained from the yogurt mousse with ovalbumin had a greater yield in volume than the commercial product used as a benchmark, improving the majority of its organoleptic qualities without appreciably affecting its stability and organoleptic properties.

A New Method of Separating Ovomucin from Egg White

“…Lysozyme, with its pI of 10.7 and molecular weight of 14.3 kDa, accounts for ∼3.5% (w/w) of the egg white proteins. The other coprecipitated proteins are ovomucoid and ovotransferrin, whose pIs are 4.1 and 6.1, respectively (13 ). The gelatinous ovomucin precipitate thus obtained is, however, contaminated with other egg albumin proteins, which cannot be removed by repeated water and 2% KCl washing procedures (12 ).…”