Latest research: A recently conducted scientific study has revealed that a protein found in egg whites may provide an eco-friendly and promising solution to purify contaminated water, by eliminating ‘forever chemicals.’ The researchers who carried out the study discovered that ovalbumin, the primary protein in egg whites, can bind to and can capture harmful per- and polyfluoroalkyl substances (PFAS), helping remove them from water sources. 

What are PFAS?

[caption id="attachment_843" align="alignnone" width="1200"] Representative image[/caption] Notably, PFAS are widely used in consumer products like non-stick cookware, food packaging and waterproof fabrics. PFAS are labelled ‘forever chemicals’ and persist in the environment, as well as the human body. According to experts, they have been linked to ailments such as cancer, liver damage and disruption of the immune system. 

Study led by researchers from North Dakota State, Iowa state varsities

The team of researchers, led by Achintya Bezbaruah from North Dakota State University and Wenjie Xia from Iowa State University, found ovalbumin’s behaviour to be analogous to that of a natural carrier protein. The study further revealed that it can bind to PFAS molecules and can wrap around them, forming a stable complex that traps the contaminants up to a substantial level.  Scientists are of the view that this property could facilitate the development of scalable, bio-based materials, which could be termed capable of removing PFAS from polluted water and natural ecosystems. Study author Bezbaruah shed light on the study, saying, “This work has laid the foundation for creating a bio-based adsorbent that is both widely available and highly effective.” He added that the discovery could also open doors for new industrial applications for eggs, potentially creating additional revenue streams for the poultry sector.  [caption id="attachment_844" align="alignnone" width="1200"] Representative image[/caption]

Study an alternative to costly cleanup methods

The study published in the journal Cell Reports Physical Science leveraged advanced molecular modelling and computational analysis to test ovalbumin’s behaviour with PFAS at the atomic level. The researchers identified specific amino acids such as arginine and lysine as the key docking points, where PFAS molecules attach to the protein.  It is noteworthy that traditional PFAS removal techniques, which utilise activated carbon filters and membrane filtration, are costly. Co-author Wenjie Xia said that using egg-derived proteins could represent a shift towards cost-effective and eco-friendly water purification measures. Ovalbumin, during the study, was able to trap as many as seven different types of PFAS across varied conditions.