Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules

Abstract

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 acids were detected in ESM proteins. Soluble ESM proteins had moderate water holding (11.70±1.78-13.00±0.77 g/g) and oil holding capacities (10.60±2.09-11.52±1.18 g/g) with emulsion stability and emulsion activity indexes of 0.06±0.01-15.21±0.37% and 0.0000±0.000-0.0212±0.003 /g, respectively. Formulated soft gel capsules containing 1.03 mg/g-1.45 mg/g of ESM protein had the shelf life of 32 weeks at +4°C. Soluble ESM proteins can be utilized as protein supplements in soft gel form.