Separation of Naturally Occurring Proteins Using Foam Fractionation

The product created by mixing an egg yolk with an egg white from the same egg can serve as a binary system for testing to see how well foam fractionation can be used to separate two different groups of proteins naturally found together. This mixture is particularly attractive for such a study because the two groups can be visualized distinctively when in their separated states. It has been shown that air alone and, with little or no water added, can effect visually clean separations of egg yolk from egg white. The white precedes the yolk in the process which takes less than 10 minutes at a laboratory scale. No additives other than air were needed to accomplish this separation making this a ?Green? separation process.