Separation of ovotransferrin from chicken egg white without using organic solvents
Open accessAbstract
Ovotransferrin is one of the major egg white proteins that have antimicrobial activity as well as iron binding capability. The objective of this study was to develop a simple and easy method to separate ovotransferrin without using organic solvents. Egg white was separated from yolk, added in a 1:1 ratio to distilled water (DW), and then homogenized. The ovomucin in the diluted egg white was removed by centrifugation, adjusting the pH to 4.5 to 5.0. The resulting supernatant was added to different ratios of ammonium sulfate and citric acid, and then centrifuged after holding overnight at 4°C. The precipitant, which contains ovotransferrin, was dissolved in DW, and ovotransferrin was precipitated using different ratios of ammonium sulfate and citric acid. The precipitant collected after centrifugation was dissolved with DW and subjected to ultrafiltration to remove salts and concentrate the solution. The purity of the ovotransferrin was determined using SDS-PAGE, the protein identified using Western blot, and the estimated yield calculated by weighing the ovotransferrin after freeze drying. Over 85% purity and over 83% yield were obtained from the combinations of 5.0% (wt/vol) ammonium sulfate and 2.5% (wt/vol) citric acid followed by 2.0% (wt/vol) ammonium sulfate and 1.5% (wt/vol) citric acid. Activity of the ovotransferrin showed similar activity with previously separated ovotransferrin. However, this method is simpler and more cost effective than the previous method. The isolated ovotransferrin can be used as is or after modifications for various applications such as antimicrobial treatments, anticancer treatments, and iron-supplementing agents for humans.
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Abeyrathne et al. (2013) developed a simple and scalable method to separate the apo-form of ovotransferrin using a low-level ammonium sulfate and citric acid combination.
“Abeyrathne et al. (2013)also developed a simple and scalable method to separate the apo-form of ovotransferrin using a low-level ammonium sulfate and citric acid combination.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Abeyrathne et al., 2013
The purity and yield of ovotransferrin using Abeyrathne et al.'s method was >80 and >90%, respectively.
“the purity and yield of ovotransferrin was greater than >80 and >90%, respectively.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Abeyrathne et al., 2013
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- Authors
- Abeyrathne, E. D. N. S., Lee, H. Y., Ham, J. S., & Ahn, D. U.
- Affiliations
- Seoul National University (KR)
- Rural Development Administration (KR)
- Corresponding author
- Ahn, D.U.
- Venue
- Poultry Science
- Publisher
- Elsevier BV
- Published
- 2013-04
- Volume
- 92
- Issue
- 4
- Pages
- 1091-1097
- ISSN
- 0032-5791 (ISSN-L)
- OpenAlex
- W2088958725
- Cited by
- 46
- References
- 22
- Citations by year
- 2026: 8 · 2025: 7 · 2024: 2 · 2023: 3 · 2022: 6 · 2021: 5 · 2020: 1 · 2019: 1 · 2018: 4 · 2017: 4 · 2015: 1 · 2014: 2 · 2013: 2
- FWCI
- 0.75
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Poultry Science (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Iowa State University Digital Repository (Iowa State University) (submittedVersion, cc-by-nc-nd)
- Funders
- Johns Hopkins University
- National Research Foundation (R31-10056, PJ008460)
- Rural Development Administration (R31-10056, PJ008460)
- National Research Foundation of Korea (R31-10056)
- Ministry of Education, Science and Technology (R31-10056)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein purification and stability
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemical Engineering › Filtration and Separation › Chemical and Physical Properties in Aqueous Solutions
- Keywords
- ovotransferrin, chicken egg white, protein extraction, organic solvent-free extraction, ammonium sulfate precipitation, citric acid, ultrafiltration, iron-binding proteins, antimicrobial proteins, egg white proteins
- MeSH terms
- Ammonium Sulfate, Animals, Chickens, Conalbumin, Egg White, Electrophoresis, Polyacrylamide Gel, Food Handling, Chemical Precipitation, Blotting, Western
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