Thermoseparating EOPO–salt aqueous two-phase system for selective fractionation of egg proteins and peptide hydrolysates
A food-compatible, thermoseparating ethylene oxide–propylene oxide copolymer (EOPO)–salt aqueous two-phase system (ATPS) for selective fractionation of egg proteins and enzymatic hydrolysates. The platform partitions proteins and peptides between aqueous phases according to hydrophobicity, charge, and molecular size, enabling differentiated ingredient fractions with improved solubility, lower viscosity, enhanced heat stability, or reduced bitterness. EOPO thermoseparation supports polymer recovery and recycling for scalable multi-stream manufacture.
Overview
This food-compatible separation platform uses a thermoseparating ethylene oxide–propylene oxide copolymer (EOPO) with a salt-rich aqueous phase to selectively fractionate egg proteins and enzymatic hydrolysates. Aqueous two-phase system (ATPS) technology provides a mild, water-based separation method that preserves protein functionality while separating proteins and peptides by hydrophobicity, charge, and molecular size. Process conditions can be tuned to generate differentiated ingredient streams with improved solubility, lower viscosity, enhanced heat stability, or reduced bitterness across food and beverage applications.
Technical specifications
The platform partitions proteins and peptides between an EOPO-rich phase and a salt-rich aqueous phase, exploiting differences in hydrophobicity and charge. Key features include:
- Selective partitioning of egg proteins and peptide hydrolysates into differentiated fractions
- Tunable process conditions targeting functional properties, including solubility, viscosity, heat stability, foaming, and emulsifying behavior
- Selective removal of hydrophobic, bitterness-associated peptides to improve sensory quality while retaining desirable functional fractions
- Thermoseparation of the EOPO polymer enabling recovery and recycling for repeated use
- Mass-balance control of water and salt use with residual-polymer monitoring for food-safety compliance
- Adaptable from an existing platform already demonstrated for microbial biomass protein fractionation
Technology readiness level
The platform has been validated for selective fractionation of microbial biomass proteins and is being adapted to egg-derived feedstocks. A 42-month development and validation program is planned, progressing from food-compatible phase system establishment and hydrolysis optimization to recovery, selectivity, and functional property tuning, followed by polymer recycling, residual-polymer control, and mass-balance work, and culminating in scale-up, prototype ingredient production, food application validation, and preliminary techno-economic assessment.
About University College Cork
University College Cork is a comprehensive public research university in the south of Ireland with a global research profile. Industry partners engage through co-located national research institutes and labs, integrated teaching hospitals enabling clinical translation, and pilot facilities that de-risk scale-up. A structured placement pipeline and executive education connect companies with talent year-round, while proximity to Cork’s advanced manufacturing and life-sciences cluster streamlines collaboration. Research activity is supported by Science Foundation Ireland, Enterprise Ireland, the European Commission’s Horizon Europe programs, and other competitive funders. A dedicated technology transfer office manages IP, licensing and spin-out formation, with on-campus incubator space for corporate and startup teams.
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