{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:45Z","timestamp":1790567805857,"version":"4.1.0"},"reference-count":59,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T00:00:00Z","timestamp":1790380800000},"content-version":"vor","delay-in-days":25,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2024\u201067017\u201042821"],"award-info":[{"award-number":["2024\u201067017\u201042821"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Egg yolk contains multiple high\u2010value bioactive components, yet most existing technologies only achieve single\/dual\u2010component extraction and suffer from low comprehensive utilization efficiency. This study established an integrated sequential separation and purification process of six functional components, which was rationally designed based on the inherent differences in solubility, isoelectric precipitation pH, and salt tolerance of yolk fractions. Egg yolk was diluted with nine volumes of water, adjusted to pH 5.2 and centrifuged to separate supernatant (SUP) and precipitate (PPT). Livetins\u2010rich fraction was harvested from SUP by ultrafiltration, while 1% NaCl and centrifugation produced low\u2010density lipoprotein (LDL)\u2010rich SUP and granules. Note that 20% (NH\n                      <jats:sub>4<\/jats:sub>\n                      )\n                      <jats:sub>2<\/jats:sub>\n                      SO\n                      <jats:sub>4<\/jats:sub>\n                      + 10% NaCl was selected to separated immunoglobulin Y (IgY) and IgY\u2010free livetins (IgY\u2010free). Phospholipids (PLs) were extracted from granules with ethanol. The post\u2010extraction residues were homogenized in 10% NaCl (pH 10.5), adjusted pH to 4.0 and centrifuged to obtain phosvitin (PV) and phosvitin\u2010free fraction (PV\u2010free). Experiments were conducted in three replicates, employing 60 eggs per replicate. The yields of IgY, IgY\u2010free livetins, LDL, PLs, PV, and PV\u2010free fraction were 0.73%, 1.41%, 31.82%, 1.16%, 0.96%, and 6.75%, respectively. Total yield of the six components reached\u00a0(86.06\u00a0\u00b1\u00a01.34%), with the two key components, IgY and PV, exhibiting purity of 81.86% and 97.23%.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This process realizes full\u2010value graded utilization of egg yolk by fully recovering six distinct functional fractions, avoiding resource waste caused by partial component extraction. Benefiting from accessible and scalable separation techniques, it delivers reliable technical backing for the scaled\u2010up production and practical commercialization of egg yolk\u2010derived bioactive substances within the food and pharmaceutical sectors.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71491","type":"journal-article","created":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T12:14:53Z","timestamp":1790424893000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1446-9446","authenticated-orcid":false,"given":"Yao","family":"Yao","sequence":"first","affiliation":[{"name":"Department of Animal Science Iowa State University  Ames Iowa USA"},{"name":"Department of Food Science and Engineering Jiangxi Agricultural University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6292-9443","authenticated-orcid":false,"given":"Zihong","family":"Ma","sequence":"additional","affiliation":[{"name":"Department of Animal Science Iowa State University  Ames Iowa USA"},{"name":"College of Food Science Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3603-1565","authenticated-orcid":false,"given":"Yonggang","family":"Tu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering Jiangxi Agricultural University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9523-7630","authenticated-orcid":false,"given":"Dong Uk","family":"Ahn","sequence":"additional","affiliation":[{"name":"Department of Animal Science Iowa State University  Ames Iowa USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,26]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010022\u201001138\u20104"},{"key":"e_1_2_8_3_1","first-page":"189","article-title":"Sequential Separation of Main Components From Chicken Egg Yolk","volume":"15","author":"Ahn D. 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