FARGO, N.D. – A research team at North Dakota State University says it’s found the primary protein in egg whites, ovalbumin, removes per- and polyfluoroalkyl substances (PFAS) from contaminated water.
The “forever chemicals” are used in nonstick cookware, waterproof fabrics, and firefighting foams. Exposure to certain PFAS has been linked to serious health risks including cancer, liver damage and immune system disruption.
The team discovered that ovalbumin acts as a natural carrier protein that binds to and wraps around PFAS molecules, trapping them in a stable complex. The researchers hope that this property can be harnessed to develop scalable, bio-based materials for PFAS capture in water treatment systems and natural waters. Their research is reported in Cell Reports Physical Science.
“This breakthrough using egg white proteins to help mitigate PFAS contamination in the environment exemplifies how university research delivers practical solutions to pressing real-world problems,” said NDSU interim Vice President of Research Heidi Grunwald. “The translational science of turning a common household ingredient into a powerful tool against ‘forever chemicals,’ exemplifies our land grant mission and our researchers’ dedication to protect public health and ecosystems, showing once again how innovation from the lab directly enhances lives in our communities and beyond.”
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