OXIDATION STABILITY USING NATURAL ANTIOXIDANTS

摘要

A method of preparing an egg yolk with reduced pro-oxidant properties comprising: (1) providing a volume of egg yolk containing iron; (2) removing iron-rich phosvitin from the egg yolk resulting in an iron-reduced egg yolk, wherein the phosvitin has a protein structure, and removing the iron-rich phosvitin from the egg yolk does not substantially disrupt the phosvitin structure; (3) suspending the iron-rich phosvitin in an aqueous solution to form a phosvitin suspension; (4) centrifuging or filtering the phosvitin suspension to form an iron-reduced phosvitin; and (5) washing the iron-reduced phosvitin with water to form a washed phosvitin suspension having a reduced iron level to form an iron-reduced phosvitin.