Eggs and Egg Products Processing

Wu, Jianping

doi:10.1002/9781118846315.ch19

Cited by 33 publications

(25 citation statements)

References 80 publications

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“…The lowest moisture content was detected in LEY samples, whereas the highest amount of moisture was found in LEW samples. Consequently, the detected values were compared with the findings in the literature, and protein, lipid and moisture values of LWE, LEW and LEY were found consistent with the reported results . However, the detected lipid values in LEY samples were slightly lower than the values reported in the literature.…”

Section: Resultssupporting

confidence: 84%

“…Consequently, the detected values were compared with the findings in the literature, and protein, lipid and moisture values of LWE, LEW and LEY were found consistent with the reported results. 1,16 However, the detected lipid values in LEY samples were slightly lower than the values reported in the literature. As expected, the highest and the lowest TSS contents were found in LEY and LEW samples, respectively.…”

Section: Results Of Reference Analysesmentioning

confidence: 56%

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Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

2019

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BACKGROUND The use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR‐FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study. RESULTS The actual values of LWE components were determined by applying reference methods. The accuracy of the PLS model was demonstrated by comparing the obtained predictions with the actual values of the components. High coefficients of determination values, which are 0.950, 0.992, 0.994 and 0.972, were achieved for protein, lipid, moisture, and TSS validation datasets, respectively. The error values, namely RMSEC, RMSECV and RMSEP, were obtained in the ranges 0.404–0.978, 0.57–1.82 and 0.83–1.84, respectively. CONCLUSIONS ATR‐FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 84%

Section: Results Of Reference Analysesmentioning

confidence: 56%

Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

2019

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“…Global egg production was approximately 76.7 million metric tons in 2018 [ 22 ]. Eggs are a well-known source of many bioactive compounds such as bioactive peptides, lysozyme, and immunoglobulin Y [ 23 , 24 ]. One byproduct associated with egg consumption is eggshells, which are usually disposed of mainly by landfills; however, recent value-added applications have focused on utilizing eggshells as absorbents, antimicrobials, and catalysts [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Spent Hen Protein Hydrolysate with Good Gastrointestinal Stability and Permeability in Caco-2 Cells Shows Antihypertensive Activity in SHR

Fan

Liao

et al. 2020

Foods

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Spent hens are a major byproduct of the egg industry but are rich in muscle proteins that can be enzymatically transformed into bioactive peptides. The present study aimed to develop a spent hen muscle protein hydrolysate (SPH) with antihypertensive activity. Spent hen muscle proteins were hydrolyzed by nine enzymes, either individually or in combination; 18 SPHs were assessed initially for their in vitro angiotensin-converting enzyme (ACE) inhibitory activity, and three SPHs, prepared by Protex 26L (SPH-26L), pepsin (SPH-P), and thermoase (SPH-T), showed promising activity and peptide yield. These three hydrolysates were further assessed for their angiotensin-converting enzyme 2 (ACE2) upregulating, antioxidant, and anti-inflammatory activities; only SPH-T upregulated ACE2 expression, while all three SPHs showed antioxidant and anti-inflammatory activities. During simulated gastrointestinal digestion, ACE2 upregulating, ACE inhibitory and antioxidant activities of SPH-T were not affected, but those of SPH-26L and SPH-P were reduced. ACE inhibitory activity of gastrointestinal-digested SPH-T was not affected after the permeability study in Caco-2 cells, while ACE2 upregulating, antioxidant and anti-inflammatory activities were improved; nine novel peptides with five–eight amino acid residues were identified from the Caco-2 permeate. Among these three hydrolysates, only SPH-T reduced blood pressure significantly when given orally at a daily dose of 1000 mg/kg body weight to spontaneously hypertensive rats. SPH-T can be developed into a promising functional food ingredient against hypertension, contributing to a more sustainable utilization for spent hens while generating extra revenue for the egg industry.

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“…The activity of different types of proteases was determined in the egg yolk of various avian species. In chicken egg yolk, the activity of the acidic aspartic protease cathepsin D increased gradually at early stages until it reached the maximum value on day 7, and reduced thereafter [30]. In contrast, the activity of neutral proteases and trypsin and chymotrypsin like serine proteases increased significantly after day 14 [25].…”

Section: Introductionmentioning

confidence: 96%

Transfer of egg white proteins and activation of proteases during the development ofAnas platyrhynchos domesticaembryo

Shbailat

Abuassaf

2018

Acta Biologica Hungarica

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The route of egg white transfer into the yolk and the mechanisms underlying the digestion of egg proteins are unexplored in the fertilized egg of the duck, Anas platyrhynchos domestica. Here, we investigated the route(s) of egg white transfer and we determined the type of activated proteases during duck embryo development. Initially, we tested the electrophoretic patterns of egg proteins throughout development. Then, we used lysozyme as a reference protein to follow egg white transfer and we measured its activity. After that, we determined the type of activated proteases by employing different types of protease inhibitors. Several presumptive egg white protein bands appeared in different egg compartments. Also, lysozyme activity was detected chronologically on day 15 in the extraembryonic fluid, on day 17 in the amniotic and intestinal fluids and on day 19 in the yolk. Furthermore, acidic aspartic proteases seemed to be activated at hatch in the intestine and late in development in the yolk. Our results suggest that the main route of egg white transfer into the yolk is through the amniotic cavity and intestinal lumen. Also, the transferred egg white and endogenous yolk proteins are probably digested by the activated acidic proteases in the intestine and yolk.

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Eggs and Egg Products Processing

Cited by 33 publications

References 80 publications

Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

Spent Hen Protein Hydrolysate with Good Gastrointestinal Stability and Permeability in Caco-2 Cells Shows Antihypertensive Activity in SHR

Transfer of egg white proteins and activation of proteases during the development ofAnas platyrhynchos domesticaembryo

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