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 lipids and egg proteins; and
(b) microfiltration of the egg mixture to obtain an isolated protein composition;
wherein the microfiltration comprises pumping the egg mixture across a membrane with a pore size less than 0.40 microns at a pressure of less than 60 psi and the egg mixture is substantially free of egg-lipid cross-linking reagent.
2. The method for separating proteins from an egg mixture of claim 1 , wherein the membrane comprises polyvinylidene fluoride.
3. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a spiral wound membrane.
4. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.30 microns.
5. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.20 microns at a pressure of less than about 30 psi.
6. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 1 percent egg lipid.
7. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 5 percent egg lipid.
8. The method of claim 1 , wherein the membrane is constructed from a hydrophilic material.
9. The method of claim 1 , wherein the pH of the mixture is not manipulated during separation.
10. The method of claim 1 , wherein the egg mixture comprises inedible egg.
11. The method of claim 1 , wherein the egg mixture comprises edible egg.
12. 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.
13. 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 a 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 membrane with a pore size of less than 0.5 microns at a pressure of less than 60 psi.
14. The method for separating proteins from an egg mixture of claim 13 , wherein the egg mixture comprises at least 1 percent egg yolk lipid.
15. The method for separating proteins from an egg mixture of claim 13 , wherein the egg mixture comprises at least 5 percent egg yolk lipid.
16. 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 the microfiltration comprises pumping the egg mixture across a membrane with a pore size of 0.4-0.05 microns at a pressure sufficiently low so as not to cause premature fouling of the membrane before the separation is complete.
17. The method for separating proteins from an egg mixture of claim 16 , wherein the microfiltration comprises pumping the egg mixture across a membrane comprising polyvinylidene fluoride.
18. The method for separating proteins from an egg mixture of claim 16 , wherein the egg mixture comprises at least 1 percent egg yolk lipid.
19. The method for separating proteins from an egg mixture of claim 16 , wherein the egg mixture comprises inedible egg.
20. The method for separating proteins from an egg mixture 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.