New Processes to Extract and Purify Phosvitin by Using Aqueous Salt Solutions, Precipitation and Ultrafiltration Techniques

Phosvitin is the most phosphorylated naturally occurring protein and it concentrated in granular fraction of egg yolk. It has interesting antioxidant cation chelating properties that can be used to preserve food cosmetics, but its industrial application limited as separation relies on use organic solvents chromatographic techniques, which are expensive difficult assimilate a continuous procedure. In this study, we propose new phosvitin process using substances legally accepted for industry (NaCl HCl), employing yolk granules raw material. case, NaCl concentration pH solution were screened order obtain phosvitin-rich supernatant after centrifugation. Additionally, two processes proposed purify solution. The first was precipitation impurities during desalting stage at optimized values. second ultrafiltration under selected value conditions. A low nitrogen/phosphorous (N/P) atomic ratio considered quality parameter, with 3.6 ± 0.2 being supernatant. purification provided highly purified similar N/P 2.5 0.1. high level confirmed electrophoresis ion-exchange chromatography. particular, obtained via already desalted membrane technology more easily scalable than based chromatography, thus facilitating commercialization phosvitin.