Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules
İrem Demir,
Nusret Karakaya,
Gulsun Akdemir Evrendilek
et al.
Abstract:Separation of egg shell membrane (ESM) from the shell by ETDA, acetic acid, HCl and water, its solubilization, and determination of important properties in addition to its usage in soft gel capsules were studied. SDS and T at 0.1, 0.5, and 1.0% concentrations up to 1440 min retention time revealed that 100 mM EDTA at 1:20 and 1:40 ratios ad water at 1:40 ratio gave the highest protein concentration after washing. Ovocleidin-17, ovocleidin-23, lysozyme, ovomucoid, ovalbumin, and avidin with 15 different amino a… Show more
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