Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

There is a method of producing a hydrolysed egg yolk plasma product from egg yolk elements. The egg yolk elements include phospholipids and proteins. The method comprises introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product. There also is a composition formed using the method above. There is also an egg yolk composition formed from egg yolk, comprising at least 15% phospholipids solids by dry mass, at least 20% protein by dry mass, the protein being at least partially hydrolysed into peptides and at least 40% lipids other than phospholipids by dry mass.

There is a method of producing a hydrolysed egg yolk plasma product from egg yolk elements. The egg yolk elements include phospholipids and proteins. The method comprises introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product. There also is a composition formed using the method above. There is also an egg yolk composition formed from egg yolk, comprising at least 15% phospholipids solids by dry mass, at least 20% protein by dry mass, the protein being at least partially hydrolysed into peptides and at least 40% lipids other than phospholipids by dry mass.

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose.

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose.

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.

The present invention relates to a process for growing a feed organism from a composition comprising solid homogenized eggs, comprising collecting eggs that have been exposed to an incubation process; homogenizing the eggs; and subjecting the homogenized eggs to a denaturation process to obtain the solid homogenized eggs; and feeding the solid homogenized eggs to the feed organism. The present invention relates furthermore to the composition, and to its uses.