Gel strength of the native egg white

Houška, Milan; Kýhos, Karel; Novotná, Pavla; Landfeld, A.; Strohalm, Jan

doi:10.17221/3407-cjfs

Cited by 12 publications

(12 citation statements)

References 3 publications

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“…At the end of the experiment, 24 eggs (4 egg per replicate) were randomly collected from each treatment for the gelling properties determination according to the previous method (Houska et al, 2004 ). Briefly, surface of the egg was wiped with alcohol cotton, albumen and egg yolk were separated, albumen was kept in 100 mL beaker, and mixed with a magnetic stirrer.…”

Section: Methodsmentioning

confidence: 99%

Tandem mass tag-based quantitative proteomics analysis and gelling properties in egg albumen of laying hens feeding tea polyphenols

Ding¹,

Du²,

Zhang³

et al. 2020

Poultry Science

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The tea polyphenol (TP) can improve the egg albumen quality in laying hens; however, our understanding of the molecular mechanisms and proteomic changes in the egg albumen remains limited. A total of 720 layers (35-wk-old) were allocated into 5 treatments with TP and were added at 0 (control), 200 (TP200), 400 (TP400), 600 (TP600), and 800 (TP800) mg/kg. It showed that 400 mg/kg TP increases albumen height and Haugh unit (quadratic effect, P < 0.01), while 400 mg/kg TP decreases gel strength, hardness, gumminess, and chewiness value in a quadratic manner ( P = 0.01). Eggs from TP400-fed layers had highest reducing power and oxygen radical absorbance capacity, and lowest albumen malondialdehyde content (quadratic effect, P < 0.05). Through Tandem Mass Tag-based quantitative proteomics analysis, 258 proteins were identified and 31 differentially accumulated proteins in egg white affected by 400 mg/kg TP compared to control group, with 19 proteins upregulated and 12 proteins downregulated. A total of 11 binding proteins (A0A1D5PZE3, F1NTQ2, Q7SX63, F1NRV5, P24802, A0A1L1RM02, E1BTX1, A0A1L1RMF4, A0A1D5P1N3, A0A1L1RML6, A0A1L1RQF3), 9 immune response proteins (P10184, R4GI90, P01875, Q6IV20, Q64EU6, P02701, P08110, P0CB50, A0A1D5PQ63), and 3 cell redox homeostasis proteins (P0CB50, P20136, Q8JG64) were changed in albumen of laying hens fed TP400. The differentially expressed proteins mainly involved in pyruvate metabolism, cysteine and methionine metabolism, glutathione metabolism, glycolysis, and protein processing in endoplasmic reticulum pathway. The result gathered in this study suggested that the improving mechanism of TP on albumen quality may act through regulating binding mediation, immune function, and antioxidant activity-related proteins.

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Section: Methodsmentioning

confidence: 99%

Tandem mass tag-based quantitative proteomics analysis and gelling properties in egg albumen of laying hens feeding tea polyphenols

Ding¹,

Du²,

Zhang³

et al. 2020

Poultry Science

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“…Changes in structure of egg protein lead to coagulate the egg protein (Tan et al, 2012). According to Houška et al (2004), egg white gel strength increased with the egg white concentration. Hence the highest gel strength in fresh duck eggs can be due to high amount of albumin present especially when compared with chicken egg (Jalaludeen & Chutchil, 2006).…”

Section: Comparison Of Village Chicken Shaver Brown Duck Turkey Anmentioning

confidence: 99%

Comparison of Egg Quality Characteristics of Different Poultry Species

Wijedasa¹,

Wickramasinghe²,

Vidanarachchi³

et al. 2020

JAS

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This study was conducted to compare external and internal quality attributes and some functional property parameters of eggs from five different poultry types/species namely, Sri Lankan village chicken & commercial chicken (Shaver brown), duck (Vigoa), quail (Japanese quail) and turkey (Turkey white). In addition, the impacts of cold storage (10 ºC), on commercial chicken eggs and Sri Lankan village chicken eggs, over a period of three weeks were evaluated. Yolk color, shape index, egg weigh and shell thickness values of the freshly laid eggs were significantly difference among the four species (P < 0.05). Yolk color of the village chicken egg was 7.30 which is significantly higher (P < 0.05) than that of other species. Quail egg had the highest (P < 0.05) shape index value (80.90±0.01) and the lowest egg weight (9.47±5.64 g). Whereas, turkey egg had the lowest (P < 0.05) shape index value (69.20±0.02) and the highest egg weight (71.48±5.21 g). Village chicken eggs and quail eggs had significantly lower (P < 0.05) eggshell thickness than that of other poultry species. The lowest eggshell thickness (0.008±0.00 mm) was shown by quail eggs. Duck egg white had the highest (P < 0.05) viscosity and foam stability whereas, commercial egg had the lowest viscosity. Further, internal quality and functional quality traits from Sri Lankan village chicken eggs and Shaver brown eggs were decreased with the increasing storage period (3 weeks) at 10 ºC. Quail egg has the highest shape index and duck egg white has the highest viscosity and foam stability. Some of the egg quality traits are significantly affected by type/species of the bird and the storage time.

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“…Gel strength increased with increasing pH, and the highest gel strength for duck albumen was observed at pH 9 by Ren et al (2010), while at a low pH (pH \ 6), the resulting gels were more brittle but firmer with poor waterbinding properties and low elasticity. Houska et al (2004) investigated the effects of dry matter content and pH on the gel strength of native albumen and the gel strength was found to increase with increasing pH and dry matter content. Raikos et al (2007) also reported that a higher gel strength was found among egg samples at pH 5 and 8 than at pH 2.…”

Section: Gelling Propertymentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

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Gel strength of the native egg white

Cited by 12 publications

References 3 publications

Tandem mass tag-based quantitative proteomics analysis and gelling properties in egg albumen of laying hens feeding tea polyphenols

Tandem mass tag-based quantitative proteomics analysis and gelling properties in egg albumen of laying hens feeding tea polyphenols

Comparison of Egg Quality Characteristics of Different Poultry Species

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

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