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The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
Master's Theses
In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …