Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

2019 ◽  
Vol 90 ◽  
pp. 118-125 ◽  
Author(s):  
Xin Li ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Chenying Wang ◽  
Mengqi Zhang ◽  
...  
Keyword(s):  
Egg Yolk ◽  
Egg White ◽  
Egg White Proteins

scholarly journals Egg Quality from Avian Species: Electrophoretic Characterization of Egg White Proteins

2021 ◽  
pp. 34-43
Author(s):  
Meziani Samira ◽  
Drici Amine El-Mokhtar ◽  
Menadi Noureddine ◽  
Diaf Mustapha ◽  
Zairi Mohammed ◽  
...  
Keyword(s):  
Gel Electrophoresis ◽  
Quantitative Difference ◽  
Qualitative Difference ◽  
Bird Species ◽  
Egg Yolk ◽  
Egg White ◽  
Agarose Gel ◽  
Agarose Gel Electrophoresis ◽  
Egg White Proteins

The aim of the present study was to evaluate and to compare the physicochemical composition of egg white, and to characterize and estimate the quantitative variations of egg white proteins of different birds’ species (duck, quail, Chicken, partridge and goose). For each bird species, the whole egg temperature, weight, height, density and shape index were evaluated. After breaking the eggs, a visual examination was performed then vitelline (VI) and albumen (AI) indexes and the haugh unit (HU) were measured. The study of the quality and the characterization of egg white proteins were performed by Agarose Gel Electrophoresis. The total egg weight varied within a range of (8.98±0.82 g to 142.91±10.34 g) for quail and goose, respectively. The thickness of the egg yolk was almost three times higher than that of the egg white in all breeds. The egg freshness, measured by HU, was higher in partridge, followed by quail and chicken breeds with values of 88.81±0.09, 87.45±3.33, 81.53±2.16, respectively. The VI shows values of about 0.40. The egg yolk/ white ratio ranged from 47 and the pH varied from 8.37 to 8.95 for all local species studied. The egg white protein content was higher for all species (up to 14.45g/100 g). Three types of proteins are identified by agarose gel electrophoresis (ovalhibitor, ovotransferrin and ovalbumin) with a quantitative difference between bird species. Densitometric analysis shows a qualitative difference due to the presence of type C lysozyme in chicken egg white.

scholarly journals Variation of egg proteins between bird varieties by using SDS-PAGE

2019 ◽  
Vol 12 (1) ◽  
pp. 68-73
Author(s):  
Questan Amin ◽  
Hemn Zhahir ◽  
Ahmed Shaker
Keyword(s):  
Sodium Dodecyl Sulfate ◽  
Trypsin Inhibitor ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Egg Yolk ◽  
Egg White ◽  
Yolk Proteins ◽  
Egg White Proteins ◽  
Sds Page

Proteins are essential constituents of all organisms; both egg white proteins and egg yolk are source of protein. The aim of this study was conducted to perform preliminary studies to analyses and compare egg white proteins and yolk proteins from different avian species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) via or with SDS-PAGE (Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis ). 18 Fresh eggs of different poultry species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) were collected from various farms in the Sulaimani province. Data on egg proteins were analyzed using Statistical Xlstate used for dendrogram construction and PCA. The main egg white proteins were Ovomicin, Ovotransferrin, Ovalbumin, Flavoprotein, α- chymotrypsinogen, and Trypsin inhibitor. The main lipoproteins were Apovitellenin VI, Apovitellenin Vb, Apovitellenin V, Apovitellenin IIIa, Apovitellenin III, Apovitellin 7, B-Livetin, Apovitellenin IIa, Apovitellenin II, and Apovitellenin I. All these lipoproteins were observed in the nine birds species. The egg white proteins and yolk lipoproteins for nine species were examined. It can be concluded the large differences were found in a mount of egg white proteins and yolk lipoproteins of the nine species of birds.

Ultracentrifugal and electrophoretic analysis of the water-soluble fraction of chick embryo yolk

Development ◽  
1968 ◽  
Vol 19 (1) ◽  
pp. 95-101
Author(s):  
P. Carinci ◽  
L. Manzoli-Guidotti
Keyword(s):  
Soluble Fraction ◽  
Relative Proportion ◽  
Egg Yolk ◽  
Electrophoretic Analysis ◽  
Egg White ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Egg White Proteins ◽  
Proportional Increase ◽  
Quantitative Changes

Water-soluble proteins, mainly livetins (α-, β-, γ-), are present in hen egg yolk (Martin, Vandegaer & Cook, 1957). They represent 5% of fresh yolk solids (Saito, Martin & Cook, 1965). During the later stages of incubation the watersoluble proteins (water-soluble fraction, WSF) undergo a marked increase in relative proportion; after 15 days of incubation they form over 15% and at 18 days over 40% of yolk-residual solids (Saito et al. 1965). This proportional increase of the WSF is tentatively explained by the passage of egg-white proteins into yolk (Mclndoe, 1960; Saito et al. 1965). Indeed some egg-white proteins (ovalbumin, conalbumin and lysozyme) have been found in the yolk from 14 to 15 days of incubation (Saito & Martin, 1966; Carinci, Wegelin & Manzoli-Guidotti, 1966). At these stages ovalbumin is present in the yolk in such a great quantity that it is difficult to detect qualitative and quantitative changes of other proteins without resorting to further fractionations.

Inhalant allergy to egg yolk and egg white proteins

1998 ◽  
Vol 28 (4) ◽  
pp. 478-485 ◽  
Author(s):  
Quirce ◽  
DÍez-GÓmez ◽  
Eiras ◽  
Cuevas ◽  
Baz ◽  
...  
Keyword(s):  
Egg Yolk ◽  
Egg White ◽  
Egg White Proteins ◽  
Inhalant Allergy

31P-NMR characterization of hen egg yolk and egg white

1986 ◽  
Vol 887 (1) ◽  
pp. 118-120 ◽  
Author(s):  
C.Tyler Burt ◽  
Lisa Jeffreys-Smith ◽  
Robert E. London
Keyword(s):  
31P Nmr ◽  
Egg Yolk ◽  
Egg White ◽  
Nmr Characterization ◽  
Hen Egg Yolk ◽  
Hen Egg

scholarly journals Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3301
Author(s):  
Leticia Pérez-Rodríguez ◽  
Mónica Martínez-Blanco ◽  
Daniel Lozano-Ojalvo ◽  
Javier Fontecha ◽  
Elena Molina ◽  
...  
Keyword(s):  
Lipid Fraction ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Allergy ◽  
Egg White Proteins ◽  
Lipid Fractions ◽  
Adjuvant Effects ◽  
The Impact ◽  
Whole Egg

As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phospholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy.

Protein Foaming-Consolidation Method for Fabrication of High Performance Porous Bioceramics

2012 ◽  
Vol 622-623 ◽  
pp. 1759-1763
Author(s):  
Iis Sopyan ◽  
Suryanto ◽  
Ahmad Fadli ◽  
Ramesh Singh
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Porous Materials ◽  
Bovine Serum ◽  
High Performance ◽  
Biomedical Application ◽  
Egg Yolk ◽  
Egg White ◽  
Porous Bioceramics

Protein foaming-consolidation method is a facile technique for production of porous materials using egg yolk as pore creating agent. Usage of the yolk in the process offers a number of advantages over other proteins such as egg white and bovine serum albumin (BSA). Various materials were successfully fabricated using this technique. The present paper gives a brief review of the preparation and characterization of the materials through protein foaming-consolidation technique for biomedical application.

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