Breaking egg protein molecules into smaller structures isn't as simple as separating the yolk from the whites. Himali Samaraweera, a doctoral student in meat science, is studying the characteristics of phosphopeptides, smaller segments of protein, which are taken from the phosvitin, a main protein in egg yolk. "I'm researching methods to break down phosvitin to produce phosphopeptides for use as supplements, nutraceuticals and antioxidants materials," Samaraweera says. The goal of the research is to add value to protein separated from eggs. Dong Ahn, Iowa State University animal science professor, is overseeing the research. His group developed methods to separate the phosvitin from eggs on a larger scale for industrial use.
"Cracking The Potential Of Eggs,"
STORIES in Agriculture and Life Sciences: Vol. 5
, Article 11.
Available at: http://lib.dr.iastate.edu/stories/vol5/iss2/11