Extraction de la phosvitine de la granule du jaune d'œuf par le procédé à hautes pressions hydrostatiques
|Advisor:||Doyen, Alain; Pouliot, Yves|
|Abstract:||Phosvitin, present in egg yolk, has demonstrated interesting functional and technological properties. Recent studies have showed that high hydrostatic pressure (HHP) induced the transfer of folic acid and phosvitin from the granule to the plasma of egg yolk at 400 MPa for 5 min. This project aims to optimize the pressurization parameters and destabilization of egg yolk granule to maximize the phosvitin extraction. For that purpose, a granule generated after egg yolk centrifugation was firstly pressurized at 400 and 600 MPa during 5 and 10 min. The control and pressure-treated granules were centrifuged to generate a second precipitate and supernatant. The protein profiles of egg yolk fractions were obtained by par sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The peptide mass fingerprint of phosvitin bands was obtained by mass spectrometry. The mineral and acid folic content was obtained by induction couples plasma-optic emission spectrofluorimetry (ICP-OES) and high protein liquid chromatography (HPLC), respectively. Finally, the extraction/yield rate was calculated after fast protein liquid chromatography (FPLC) analysis. Results obtained by SDS-PAGE showed that the band intensity corresponding to the phosvitin in pressured-treated plasma fractions increased according to the HHP treatment severity. This was further confirmed by an increase of iron and phosphorus content in these same fractions since phosvitin is an iron-binding phosphoprotein. The highest phosvitin concentration and purity rate were 33.3% and 40.05%, respectively at 600 MPa for 10 min. The potential mechanism resulting to the transfer of phosvitin from granule to plasma and the potential interaction of phosvitin with folic acid need further investigations.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||7 August 2019|
|Collection:||Thèses et mémoires|
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