LIS, DANIEL G.,HU, KANG,LAU, MING H.,TUREK, EVAN J.,CLASS, ROBERT F.,ANTONIEWSKI, MARIE M.
申请号：
CA2790063
公开号：
CA2790063C
申请日:
2009.12.17
申请国别(地区):
CA
年份:
2014
代理人:
摘要：
A method of preparing an egg yolk with reduced pro-oxidant properties comprising: (1) providing a volume of egg yolk containing iron； (2) removing iron-rich phosvitin from the egg yolk resulting in an iron-reduced egg yolk, wherein the phosvitin has a protein structure, and removing the iron-rich phosvitin from the egg yolk does not substantially disrupt the phosvitin structure； (3) suspending the iron-rich phosvitin in an aqueous solution to form a phosvitin suspension； (4) centrifuging or filtering the phosvitin suspension to form an iron-reduced phosvitin； and (5) washing the iron-reduced phosvitin with water to form a washed phosvitin suspension having a reduced iron level to form an iron-reduced phosvitin.
