Isolated egg protein and egg lipid materials, and methods for producing the same
A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.
1. A method for separating proteins from an egg mixture, the method comprising:
(a) obtaining an egg mixture comprising egg yolk lipids and egg white proteins; and
(b) microfiltration of the egg mixture to obtain an isolated protein composition;
wherein the egg mixture is substantially free of egg-lipid crosslinking reagent and wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.20 microns.
2. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 1 percent egg yolk lipids.
3. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 5 percent egg yolk lipids.
4. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 25 percent egg yolk lipids.
5. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.20 microns at a pressure of less than about 60 PSI.
6. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.10 microns at a pressure of less than about 30 PSI.
7. The method of claim 5 , wherein the hollow fiber filter is constructed from a hydrophilic material.
8. The method of claim 5 , wherein the hollow fiber filter comprises polyester polyether sulfone (PES) or polysulfone (PS).
9. The method of claim 1 , wherein the egg mixture comprises an inedible egg.
10. The method of claim 1 , wherein the egg mixture comprises an edible egg.
11. The method of claim 1 , wherein the egg mixture comprises between about 40%-80% protein by dry weight and between about 35%-15% fat by dry weight before processing.
12. A method for separating proteins from an egg mixture, the method comprising:
(a) obtaining an egg mixture comprising egg yolk lipids, egg yolk proteins, and egg albumen; and
(b) microfiltration of the egg mixture comprising egg yolk lipids, egg yolk proteins, and egg albumen to obtain an isolated protein composition containing yolk-derived proteins and albumen-derived proteins;
wherein the egg mixture is substantially free of egg-lipid crosslinking reagent and
wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.20 microns.
13. The method for separating proteins from an egg mixture of claim 12 , wherein the egg mixture comprises at least 1 percent egg yolk lipids.
14. A method for separating proteins and lipids from an egg mixture, the method comprising:
(a) obtaining an egg mixture comprising egg yolk lipids and egg yolk proteins; and
(b) microfiltration of the egg mixture to separate the egg yolk lipids from the egg yolk proteins;
wherein the egg mixture is substantially free of egg-lipid crosslinking reagent and
wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.20 microns.
15. The method for separating proteins from an egg mixture of claim 14 , wherein the egg mixture comprises at least 1 percent egg yolk lipids.
16. A method for separating proteins from an egg mixture, the method comprising:
(a) obtaining an egg mixture comprising egg yolk and egg albumen;
(b) maintaining the pH of the egg yolk and egg albumen within a range of about 4 to about 8; and
(c) microfiltration of the egg mixture comprising egg yolk and egg albumen to obtain an isolated protein composition containing yolk-derived proteins and albumen-derived proteins;
wherein the egg mixture is substantially free of egg-lipid crosslinking reagent and
wherein microfiltration comprises pumping the egg mixture across a hollow fiber filter with a pore size of less than 0.20 microns.
17. The method of claim 1 , wherein the egg mixture comprises an inedible egg.
18. The method of claim 1 , wherein the egg mixture comprises an edible egg.
19. The method of claim 16 , wherein the egg mixture comprises between about 40%-80% protein by dry weight and between about 35%-15% fat by dry weight before processing.
20. The method of claim 16 , wherein the yolk-derived proteins comprise IgY.
21. The method of claim 16 , wherein the yolk-derived proteins comprise ovatransferin.