Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma, Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma

Materials ◽

10.3390/ma12213480 ◽

2019 ◽

Vol 12 (21) ◽

pp. 3480 ◽

Cited By ~ 3

Author(s):

André M. Charbonneau ◽

Joseph M. Kinsella ◽

Simon D. Tran

Keyword(s):

Tissue Engineering ◽

Cell Culture ◽

Salivary Gland ◽

3D Printing ◽

Egg Yolk ◽

Egg White ◽

Ki 67 ◽

Freeze Thaw ◽

Egg Yolk Plasma ◽

Yolk Plasma

For salivary gland (SG) tissue engineering, we cultured acinar NS-SV-AC cell line or primary SG fibroblasts for 14 days in avian egg yolk plasma (EYP). Media or egg white (EW) supplemented the cultures as they grew in 3D-Cryo histology well inserts. In the second half of this manuscript, we measured EYP’s freeze-thaw gelation and freeze-thaw induced gelled EYP (GEYP), and designed and tested further GEYP tissue engineering applications. With a 3D-Cryo well insert, we tested GEYP as a structural support for 3D cell culture or as a bio-ink for 3D-Bioprinting fluorescent cells. In non-printed EYP + EW or GEYP + EW cultures, sagittal sections of the cultures showed cells remaining above the well’s base. Ki-67 expression was lacking for fibroblasts, contrasting NS-SV-AC’s constant expression. Rheological viscoelastic measurements of GEYP at 37 °C on seven different freezing periods showed constant increase from 0 in mean storage and loss moduli, to 320 Pa and 120 Pa, respectively, after 30 days. We successfully 3D-printed GEYP with controlled geometries. We manually extruded GEYP bio-ink with fluorescence cells into a 3D-Cryo well insert and showed cell positioning. The 3D-Cryo well inserts reveal information on cells in EYP and we demonstrated GEYP cell culture and 3D-printing applications.

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3D Cell Culture of Human Salivary Glands Using Nature-Inspired Functional Biomaterials: The Egg Yolk Plasma and Egg White

Materials ◽

10.3390/ma13214807 ◽

2020 ◽

Vol 13 (21) ◽

pp. 4807

Author(s):

André M. Charbonneau ◽

Simon D. Tran

Keyword(s):

Cell Culture ◽

Cell Survival ◽

Culture Media ◽

3D Cell Culture ◽

Cost Effective ◽

Egg Yolk ◽

Egg White ◽

Commercial Medium ◽

Egg Yolk Plasma ◽

Yolk Plasma

The egg yolk plasma (EYP)—a translucent fraction of the egg yolk (EY) obtained by centrifugation—was tested as a developmentally encouraging, cost-effective, biomaterial for salivary gland (SG) tissue engineering. To find optimal incubating conditions for both the human NS-SV-AC SG acinar cell line and SG fibroblasts, cells were stained with Live/Dead®. The cellular contents of 96-well plates were analyzed by high content screening image analysis. Characteristically, the EYP biomaterial had lipid and protein content resembling the EY. On its own, the EYP was non-conducive to cell survival. EYP’s pH of 6 mainly contributed to cell death. This was demonstrated by titrating EYP’s pH with different concentrations of either commercial cell culture media, NaOH, or egg white (EW). These additives improved SG mesenchymal and epithelial cell survival. The best combinations were EYP diluted with (1) 70% commercial medium, (2) 0.02 M NaOH, or (3) 50% EW. Importantly, commercial medium-free growth was obtained with EYP + NaOH or EYP + EW. Furthermore, 3D cultures were obtained as a result of EW’s gelatinous properties. Here, the isolation, characterization, and optimization of three EYP-based biomaterial combinations are shown; two were free of commercial medium or supplements and supported both SG cells’ survival.

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Immunoelectron Microscopical Demonstration of Egg-yolk Plasma Precursor Vitellogenin in the Hepatocyte of Oestradiol-treated Cockerels

Okajimas Folia Anatomica Japonica ◽

10.2535/ofaj1936.68.1_33 ◽

1991 ◽

Vol 68 (1) ◽

pp. 33-40

Author(s):

Koji KAMI ◽

Peter J. STOWARD

Keyword(s):

Egg Yolk ◽

Egg Yolk Plasma ◽

Yolk Plasma

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Egg yolk plasma can replace egg yolk in stallion freezing extenders

Theriogenology ◽

10.1016/j.theriogenology.2010.07.015 ◽

2011 ◽

Vol 75 (1) ◽

pp. 105-114 ◽

Cited By ~ 40

Author(s):

E. Pillet ◽

G. Duchamp ◽

F. Batellier ◽

V. Beaumal ◽

M. Anton ◽

...

Keyword(s):

Egg Yolk ◽

Egg Yolk Plasma ◽

Yolk Plasma

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Effect of egg yolk plasma and soybean lecithin on rooster frozen-thawed sperm quality and fertility

Theriogenology ◽

10.1016/j.theriogenology.2018.05.013 ◽

2018 ◽

Vol 116 ◽

pp. 89-94 ◽

Cited By ~ 11

Author(s):

Mahdieh Mehdipour ◽

Hossein Daghigh Kia ◽

Gholamali Moghaddam ◽

Hamed Hamishehkar

Keyword(s):

Soybean Lecithin ◽

Sperm Quality ◽

Egg Yolk ◽

Egg Yolk Plasma ◽

Yolk Plasma

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An Extensive Description of the Peptidomic Repertoire of the Hen Egg Yolk Plasma

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.8b01183 ◽

2018 ◽

Vol 66 (12) ◽

pp. 3239-3255 ◽

Cited By ~ 12

Author(s):

Simona Arena ◽

Andrea Scaloni

Keyword(s):

Egg Yolk ◽

Hen Egg Yolk ◽

Hen Egg ◽

Egg Yolk Plasma ◽

Yolk Plasma

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Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Journal of Food Research ◽

10.5539/jfr.v3n1p87 ◽

2013 ◽

Vol 3 (1) ◽

pp. 87 ◽

Cited By ~ 1

Author(s):

Quirino Dawa ◽

Yufei Hua ◽

Moses Vernonxious Madalitso Chamba ◽

Kingsley George Masamba ◽

Caimeng Zhang

Keyword(s):

Sodium Chloride ◽

Salt Concentration ◽

Seed Protein ◽

Foam Stability ◽

Chloride Concentration ◽

Egg White ◽

Protein Isolate ◽

Foaming Properties ◽

Ph Optimum ◽

Pumpkin Seed

Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (p < 0.05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (p < 0.05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.

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