Isolation and Characterization of Phosvitin from Chicken Egg Yolk

Abstract

In the present work, a new dialysis process was proposed to isolate phosvitin from chicken egg yolk, which consists of NaCl precipitation, heat treatment and dialysis. The effects of several key operating parameters on the purity of phosvitin were examined. Under optimized conditions, the phosvitin purity obtained was about 86.3%, with a yield of 87.2%. The resulting phosvitin product had β-sheet of 78.5% at pH 2.0, consistent with the literature value. This shows that the purified phosvitin folded with a reasonable secondary structure.