Study suggests protein in egg whites may provide scalable, effective solution against forever chemicals

NEW DELHI: (Mar 10) A study has found that ovalbumin, the primary protein in egg whites, could effectively bind and remove per- and polyfluoroalkyl substances from contaminated water, offering a scalable material for removing the highly persisting chemicals.

Per- and polyfluoroalkyl substances (PFAS) are used in products, including nonstick cookware and waterproof fabrics, and often called ‘forever chemicals’ owing to their extreme persistence in the environment and human body. Exposure to the substances has been linked with varied health risks, such as cancer, liver damage and a disruption to immune system.

Researchers, led by Achintya Bezbaruah from North Dakota State University and Iowa State University’s Wenjie Xia, found that ovalbumin acts as a natural carrier protein that binds to and wraps around PFAS molecules, trapping them in a stable complex.