PROBLEM TO BE SOLVED: To provide a method for separating protein and fat from an egg mixture, an egg powder obtained from egg, and an egg powder having high gel strength.SOLUTION: A method for separating protein from an egg mixture is provided, the method comprising: (a) obtaining an egg mixture comprising egg-derived lipid and egg-derived protein (b) microfiltration of the egg mixture to obtain an isolated protein composition. An egg powder obtained from egg yolks and egg albumin comprises (a) at least approximately 60% of protein based on dry weight and (b) less than approximately 2% of fat based on dry weight, wherein at least a part of the protein is derived by filtration of egg yolks lipid and egg yolks protein. Egg powder having high gel strength comprises (a) at least approximately 60 wt.% of protein, (b) approximately 1 wt.% or less of fat, and (c) at least 400 of gel strength, wherein at least a part of the protein is derived by filtration of a mixture of egg yolks lipid and egg yolks protein.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】卵混合物からンパク質及び脂肪を分離するための方法、卵から得られる卵粉末、及び高いゲル強度を有する卵粉末の提供。【解決手段】卵混合物からタンパク質を分離するための方法であって、(a)卵由来脂質及び卵由来タンパク質を含む卵混合物を得て、(b)前記卵混合物をマイクロ濾過して、単離されたタンパク質組成物を得る。卵黄及び卵アルブメンから得た卵粉末は、(a)乾燥重量に基づいて少なくとも約60%のタンパク質と、(b)乾燥重量に基づいて約2%未満の脂肪とを含み、前記タンパク質の少なくとも一部が、卵黄脂質及び卵黄タンパク質の濾過により誘導する。高いゲル強度を有する卵粉末は、(a)少なくとも約60重量%のタンパク質、(b)約1重量%以下の脂肪、(c)少なくとも400のゲル強度を含み、前記タンパク質の少なくとも一部が、卵黄脂質及び卵黄タンパク質の混合物の濾過により誘導する。【選択図】図1
