An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Research Tools
  3. Food Safety Research Projects Database
  4. DEVELOPMENT OF EGG YOLK FRACTIONS WITH ENHANCED NUTRITIONAL AND FUNCTIONAL PROPERTIES AS NOVEL FOOD INGREDIENTS

DEVELOPMENT OF EGG YOLK FRACTIONS WITH ENHANCED NUTRITIONAL AND FUNCTIONAL PROPERTIES AS NOVEL FOOD INGREDIENTS

Objective

The overall goal of this project is to develop novel, readily applicable, cost-effective, environment-friendly, consumer-friendly fractionation technology in combination with mechanical and enzymatic modifications and produce distinct egg yolk fractions as novel food ingredient commodities with unique functional and nutritional properties and bioactive functions. To accomplish this goal, we propose 3 specific objectives:1. Develop and optimize fractionation technologies to fractionate egg yolk into 4 distinct fractions with unique functional and nutritional characteristics.2. Modify the fractions using physical, chemical, and enzymatic treatments to improve their functional and nutritional properties.Determine the physicochemical, functional, nutritional, and structural characteristics of the egg yolk fractions and their applicability to the food products

Investigators
Min, B. R.; Ahn, DO, UK.
Institution
University of Maryland Eastern Shore
Start date
2024
End date
2027
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MDX-FS202409
Accession number
1032688
https://portal.nifa.usda.gov/web/crisprojectpages/1032688.html