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AssigneeBiova, L.L.C.
InventorsRONALD E. STROHBEHN, JESSE I. FIGGINS
Estimating the term…
The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.
A method of separating protein from an egg mixture comprising:
A substantially lipid-free protein composition prepared by a method comprising
A substantially lipid-free protein composition from an avian egg that is about 70% protein per weight of composition and comprises ovotransferrin, albumin, beta-livetin (alpha-2-glycoprotein), gamma livetin (IgY), insulin-like growth factor-1 (IGF-1), or phosvitin or combinations thereof.
A lipid-free protein composition prepared by a method comprising adding a cross-linking reagent to an egg mixture comprising lipids and solubilized proteins to obtain cross-linked lipids;
A lipid-free protein composition prepared by a method comprising adding a cross-linking reagent to an egg mixture comprising lipids and solubilized proteins to obtain cross-linked lipids;
A composition obtained from an avian egg that is substantially lipid-free, about 70% protein per weight of composition and comprises at least 70% albumin and at least 5% of ovotransferrin.
A substantially lipid-free protein composition prepared by the method comprising adding a cross-linking reagent to an egg mixture comprising lipids and solubilized proteins to obtain cross-linked lipids;
A protein composition obtained from an avian egg that is substantially lipid-free, about 15% protein per weight of composition, and comprises at least 25% albumin, at least 10% of an anti-microbial protein of ovotransferrin, and at least 50% of polypeptides less than 100 kDa.
Dependencies are inferred from the claim text.