Grant: Collaborative Research and Development Grants
University of Alberta
$144,730.00
Developing valuable egg components for niche market applications
FY 2018-19
Summary
In Canada, about 30% of the total eggs are broken and further incorporated into various food applications; the*majority are sold as table eggs. Traditional food uses as above have reached its bottleneck and failed to further*enhance the profitability of the egg industry. Diversification of egg uses, other than traditional food uses, would*help them expand into value-added niche markets, which are not typically reached by table eggs. The egg*industry envisions that diversification of egg uses is critical to the viability and growth of the Canadian egg*industry. In the application, we aim to develop functional bioactive peptides from egg white and then*fractionate valuable egg yolk components for functional food, nutraceutical, nutritional, aquaculture, cosmetic*and pharmaceutical industries. Our previous study has demonstrated the potential of egg ovotransferrin*peptides against hypertension. This study is to further demonstrate additional beneficial properties of egg*peptides against metabolic syndrome to expand their new applications. Since it is costly to purify*ovotransferrin from egg white, further study is to use egg white protein, other than ovotransferrin, as the*starting material for preparing bioactive peptides. The remaining egg yolk, after egg white peptide preparation,*will be fractionated into egg yolk lipids (i.e. neutral lipids, cholesterol and phospholipids) and egg yolk proteins*(plasma and granule proteins) for nutritional, aquaculture, cosmetic, nutraceutical, and pharmaceutical*applications.*Canada has a well-respected egg industry yet there is limited commercial activity for value-added egg products.*Developing value added egg products will provide the Canadian egg industry with new ways of marketing new*value-added egg products; by fractionating egg yolk components and selling these valuable egg components*separately, the overall egg market could grow substantially. This would also foster knowledge-based*sustainable long-term growth of the egg industry, benefitting Canadian agri-food sectors.
Program
Collaborative Research and Development Grants
Recipient
Location
Alberta, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
490517-2015
Name nom
Wu, Jianping
Department département
Agricultural, Food and Nutritional Science
Organization id
9
Institution établissement
University of Alberta
Province en
Alberta
Province fr
Alberta
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2018
Competition year année de concours
2015
Award amount
144730
Program id
CRDPJ
Program name en
Collaborative Research and Development Grants
Program name fr
Subventions de recherche et développement coopérative
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
96
Committee name en
RPP Internal Decision Cttee
Committee name fr
Cté de décision interne - PPR
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Partie
3
Nb partie
3
Application title
Developing valuable egg components for niche market applications
Keyword
NSERC
Application summary
In Canada, about 30% of the total eggs are broken and further incorporated into various food applications; the*majority are sold as table eggs. Traditional food uses as above have reached its bottleneck and failed to further*enhance the profitability of the egg industry. Diversification of egg uses, other than traditional food uses, would*help them expand into value-added niche markets, which are not typically reached by table eggs. The egg*industry envisions that diversification of egg uses is critical to the viability and growth of the Canadian egg*industry. In the application, we aim to develop functional bioactive peptides from egg white and then*fractionate valuable egg yolk components for functional food, nutraceutical, nutritional, aquaculture, cosmetic*and pharmaceutical industries. Our previous study has demonstrated the potential of egg ovotransferrin*peptides against hypertension. This study is to further demonstrate additional beneficial properties of egg*peptides against metabolic syndrome to expand their new applications. Since it is costly to purify*ovotransferrin from egg white, further study is to use egg white protein, other than ovotransferrin, as the*starting material for preparing bioactive peptides. The remaining egg yolk, after egg white peptide preparation,*will be fractionated into egg yolk lipids (i.e. neutral lipids, cholesterol and phospholipids) and egg yolk proteins*(plasma and granule proteins) for nutritional, aquaculture, cosmetic, nutraceutical, and pharmaceutical*applications.*Canada has a well-respected egg industry yet there is limited commercial activity for value-added egg products.*Developing value added egg products will provide the Canadian egg industry with new ways of marketing new*value-added egg products; by fractionating egg yolk components and selling these valuable egg components*separately, the overall egg market could grow substantially. This would also foster knowledge-based*sustainable long-term growth of the egg industry, benefitting Canadian agri-food sectors.
