Egg yolk: structures, functionalities and processes

Anton, Marc

doi:10.1002/jsfa.6247

Cited by 294 publications

(164 citation statements)

References 41 publications

Supporting

Mentioning

160

Contrasting

Unclassified

Order By: Relevance

“…Whole fresh yolk and gelled yolk samples were fractionated into plasma and granules with a method modified from Anton (2013) and McBee and Cotterill (1979). Mixtures of 1:1.5…”

Section: Egg Yolk Fractionationmentioning

confidence: 99%

“…The > 270 kDa protein complex may have dissociated into 46 kDa subunits, as the 46 kDa band in dYG had significantly greater OD compared to dYF ( Figure 3.10, Table 3.3). The 46 kDa subunits may be phosvitin (Figure 3.9), a water-soluble protein that complexes with HDL and LDL to form granules in yolk (Anton, 2013;Causeret, Matringe, & Lorient, 1991). Furthermore, the > 270 kDa band was present in GrF but not in GrG, and the 46 kDa band with greater OD in dYG is also seen in GrG.…”

Section: Protein Characterizationmentioning

confidence: 99%

See 1 more Smart Citation

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

show abstract

“…Whole fresh yolk and gelled yolk samples were fractionated into plasma and granules with a method modified from Anton (2013) and McBee and Cotterill (1979). Mixtures of 1:1.5…”

Section: Egg Yolk Fractionationmentioning

confidence: 99%

Section: Protein Characterizationmentioning

confidence: 99%

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Regarding its constitution, yolk can be viewed as an oil-water emulsion with a watery portion containing proteins and a dispersal portion of so-called yolk-granules and lipid-drops [11]. The concentration and distribution of immunoglobulins Y (IgY) in the serum and egg are 6 and 25 mg/ml, respectively.…”

Section: Igy Purificationmentioning

confidence: 99%

IgY-Technology Applied to Studies of Toxoplasma gondii Infection

Júnior¹,

Santos²,

Bassi³

et al. 2017

Toxoplasmosis

View full text Add to dashboard Cite

In this chapter, we describe relevant aspects of immunoglobulin Y (IgY) technology for Toxoplasma gondii applications, including comparison of avian IgY antibody with mammalian IgG antibody, egg yolk IgY production and isolation procedures, important applications for IgY antibody, and state of the art and perspectives for IgY-technology in T. gondii studies. T. gondii is a worldwide public health problem. IgY-technology provides an alternative antibody (IgY) to mammalian Immunoglobulin G (IgG) antibody. IgY-technology involves the chicken immunization, yolk IgY isolation, antibody characterization, and purified IgY application to several kinds of methods. Immunized chicken transfers a specific IgY from blood to egg yolk. Phylogenetic distance between chickens and mammals influences the generation of antibody repertoires recognizing an antigen profile. IgY is not bound to rheumatoid factor or mammalian complement protein and thus avoids the false-positive results. Yolk IgY isolation is carried out by simple procedures that are accessible for any laboratory and, also, for IgY isolation at large-scale production. IgY-technology provides antibodies for proteomic studies, diagnostic assays, and immunotherapy. Although IgY-technology is promising, there is a reduced number of investigations with IgY and T. gondii. Future perspectives involve the use of IgY-technology for the screening of new T. gondii antigens for diagnostics, therapy, or vaccine, development of innovative techniques for toxoplasmosis diagnostics and may be an immunotherapy for toxoplasmosis.

show abstract

“…Despite the versatility of AF4 for the study of complex biosamples and a range of food macromolecules and dispersions (Nilsson, 2013), AF4 technique has, to our knowledge, not yet been applied to egg yolk. At present, cryo-transmission electron microscopy (Cryo-TEM) and quasi-elastic light scattering (QELS) have been used for the size determination of egg yolk plasma components (Anton, 2013;Speroni et al, 2005;Yohannes et al, 2010). Cryo-TEM provides information on both the morphology and the size distribution of the sample at the same time.…”

Section: Introductionmentioning

confidence: 99%