COMPUSI BIOCHIMICI COMPLECSI CU POTENTIAL BIOTEHNOLOGIC DIN ALBUSUL OAULOR DE GAINA

Eggs are natural foods with high nutritional benefits providing an inexpensive and low calorie source of high quality protein and several important nutrients. Among various components, ovalbumin from the egg white and IgY antibodies from the egg yolk have a high applicative potential. Many farm companies use whole egg (white and yolk) and a few undertake some basic fractionation of the egg into its yolk and white, both with a resultant waste stream of egg shell. The extraction of pure components from the white or yolk (or shell) is poorly undertaken worldwide to date. The opportunity exists to use the egg white as a source of several valuable proteins, the yolk as a source of proteins and lipids, and the shell as a source of calcium and collagen.