RT Journal Article
T1 Assessment of whole egg fractionation by tangential flow filtration: The problem of low-density lipoprotein aggregates
A1 Puertas Hernando, Gema Manuela
A1 Cazón Díaz, Patricia
A1 Vázquez Vázquez, Manuel
K1 Filtration
K1 Egg products
K1 Separation
K1 Cholesterol
K1 Low-density lipoproteins
K1 Food matrix
AB Eggs are a compelling source of bioactive compounds. Membrane separation is a green technology that allow components to be obtained while preserving their biological activity. The objective of this study was to assess the application of membrane separation technology to egg products. Whole egg plasma, egg yolk plasma and egg white were tangential flow filtrated evaluating the effect of the pore size and membrane materials. Transmission of dry matter and proteins from feed to filtrate was noticed in all the processes. Nevertheless, cholesterol and carotenoids were not detected at filtrates from 750 kDa to 0.2 µm when mixed ester or polyethersulfone were the membrane materials. The interactions between egg yolk and egg white components difficult the separation. Cholesterol was part of low-density lipoproteins. These lipoproteins together with carotenoids were filtrated with modified polyethersulfone at a minimum pore size of 0.2 µm. High uncertainty was obtained due to low-density lipoproteins aggregation. Three kinds of aggregates can justify these results: low-density lipoproteins aggregated themselves, low-density lipoproteins bound to ovomucin and other smaller egg white proteins (<750 kDa), and low-density lipoproteins bound only to smaller egg white proteins. The detected chelate effect of egg white proteins could be important in vivo. Therefore, research should be led to assess the influence of cooking method and digestion of the different egg components on the bioaccessibility of nutrients and the generation of bioactive peptides. Moreover, the filtration processes analysed herein may be useful techniques for liquid food matrix studies
PB Elsevier
YR 2023
FD 2023
LK http://hdl.handle.net/10347/30684
UL http://hdl.handle.net/10347/30684
LA eng
NO Food and Bioproducts Processing 140 (2023) 99–109
NO This work was supported by the Spanish National Plan for Scientific and Technical Research and Innovation. A University Professor Education grant (FPU 16/05128) by the Spanish Ministry of Education, Culture and Sport to author Gema Puertas is gratefully acknowledged
DS Minerva
RD 23 abr 2026