The invention provides a method of extracting protein from a protein source material such as egg white material. The method comprises contacting a crosslinked alginate-based carrier with the protein source material and allowing the protein to bind to the carrier, so as to form a protein-loaded carrier product. The method then comprises separating the protein-loaded carrier product from the remaining protein source material.

The invention provides a method of extracting protein from a protein source material such as egg white material. The method comprises contacting a crosslinked alginate-based carrier with the protein source material and allowing the protein to bind to the carrier, so as to form a protein-loaded carrier product. The method then comprises separating the protein-loaded carrier product from the remaining protein source material.

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.

A method for optimizing the yield of an egg breaking apparatus by improving the bacteriology of the egg product comprises the steps of: Leading egg content to a product outlet of the egg breaking apparatus and into an egg content inlet of an eggshell separator; passing the egg content through openings in a separator plate of the eggshell separator, said separator plate being configured for retaining eggshells on a first surface thereof; leading egg content to an egg content outlet; and moving an eggshell carrier over the separator plate, thereby carrying eggshells to an eggshell outlet.

A method for optimizing the yield of an egg breaking apparatus by improving the bacteriology of the egg product comprises the steps of: Leading egg content to a product outlet of the egg breaking apparatus and into an egg content inlet of an eggshell separator; passing the egg content through openings in a separator plate of the eggshell separator, said separator plate being configured for retaining eggshells on a first surface thereof; leading egg content to an egg content outlet; and moving an eggshell carrier over the separator plate, thereby carrying eggshells to an eggshell outlet.

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.

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. The method can include providing liquid egg; deashing the liquid egg; concentrating the liquid egg; and desugaring the liquid egg, wherein deashing is accomplished at a pressure of less than 100 psi; and optionally the volume of water used is 0.5 to 7 diafiltration volumes.