Preparation, characterization and physicochemical properties of novel low‐phosphorus egg yolk protein

Long, Jie; Wang, Fang; Jiao, Aiquan; Xu, Xueming; Xie, Zhengjun; Jin, Zhengyu

doi:10.1002/jsfa.9363

Cited by 7 publications

(2 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors observed no effect of salting treatment or high-intensity ultrasonic treatment on the protein structure of egg yolk, and similar SDS-PAGE patterns were observed before and after treatment. The secondary structure of the residual protein was measured by circular dichroism (CD) spectroscopy, and the data are displayed as the percentage of the corresponding area by ratio to the total amide I band area 28,29) . Figure 6c shows that the extraction processes caused obvious changes in the secondary structure of the residual protein.…”

Section: Effect Of Extraction Processes On the Emulsifyingmentioning

confidence: 99%

Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein

2023

View full text Add to dashboard Cite

tion from egg yolk with ethanol followed by hexane deoiling and acetone precipitation at 160℃ for 10 min. The purity of the extracted egg yolk PL was 95.2±3.0％ 4) . Nielsen reported solid-phase extraction of PL from heatcoagulated egg yolk by acetone-ethanol organic solvents. The yield and purity of PL were 15％ and 85％, respectively 5) . Wang and coworkers developed a simultaneous texturization and organic solvent extraction technique to extract PL from liquid egg yolk using butanol and ethanol solvents. A total PL yield of 78％ was obtained using 95％ ethanol solvent 6) . Su and co-workers used only ethanol to effectively separate phospholipids, triacylglycerol, and cholesterol from fresh egg yolk. The purity of the PL was 51.47％ 7) . Xie and co-worker investigated the profiling of egg yolk lipids obtained by an ultrasound-assisted isopropanol extraction method; a total PL content of 28％ was extracted from egg

show abstract

Section: Effect Of Extraction Processes On the Emulsifyingmentioning

confidence: 99%

Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein

2023

View full text Add to dashboard Cite

show abstract

“…Because most of the phosphorus is contained in the yolk (586 mg/100 g), the phosphorus-to-protein ratio content of a whole egg is 13.4 mg/g compared to a more desirable ratio of 1.4 mg/g for an egg white [83]. Successful efforts have been made to prepare low phosphorus egg yolk proteins to be used in marketed egg products which provide a favorable phosphorus-to-protein ratio [33]. One small pilot study of 13 MHD (maintenance hemodialysis) patients found a significant decrease in serum phosphorus after substituting eight ounces of pasteurized liquid egg whites for meat at one meal per day over a six-week period; however, researchers acknowledged the absence of a control, lack of randomization and short duration of this study as shortcomings in drawing conclusions about employing this dietary intervention for long term phosphorus control [30].…”

Section: Phosphorus and Phosphorus-to-protein Ratiomentioning

confidence: 99%

Egg Intake in Chronic Kidney Disease

et al. 2018

View full text Add to dashboard Cite

Patients with chronic kidney disease (CKD) are often instructed to adhere to a renal-specific diet depending on the severity and stage of their kidney disease. The prescribed diet may limit certain nutrients, such as phosphorus and potassium, or encourage the consumption of others, such as high biological value (HBV) proteins. Eggs are an inexpensive, easily available and high-quality source of protein, as well as a rich source of leucine, an essential amino acid that plays a role in muscle protein synthesis. However, egg yolk is a concentrated source of both phosphorus and the trimethylamine N-oxide precursor, choline, both of which may have potentially harmful effects in CKD. The yolk is also an abundant source of cholesterol which has been extensively studied for its effects on lipoprotein cholesterol and the risk of cardiovascular disease. Efforts to reduce dietary cholesterol to manage dyslipidemia in dialysis patients (already following a renal diet) have not been shown to offer additional benefit. There is a paucity of data regarding the impact of egg consumption on lipid profiles of CKD patients. Additionally, egg consumption has not been associated with the risk of developing CKD based on epidemiological studies. The egg yolk also contains bioactive compounds, including lutein, zeaxanthin, and vitamin D, which may confer health benefits in CKD patients. Here we review research on egg intake and CKD, discuss both potential contraindications and favorable effects of egg consumption, and describe the need for further research examining egg intake and outcomes in the CKD and end-stage renal disease population.

show abstract

Bioactive peptides derived from quinoa protein: fabrication, antioxidant activities, and in vitro digestion profiles

Gu,

Peng,

Chen

et al. 2023

Food Measure

View full text Add to dashboard Cite

Preparation, characterization and physicochemical properties of novel low‐phosphorus egg yolk protein

Abstract: LPYP can be effectively obtained by alkaline protease hydrolysis and subsequent alkali dephosphorization. The prepared LPYP can be considered to be a type of safe and suitable protein resource for CKD patients. © 2018 Society of Chemical Industry.

Cited by 7 publications

References 42 publications

Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein

Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein

Egg Intake in Chronic Kidney Disease

Bioactive peptides derived from quinoa protein: fabrication, antioxidant activities, and in vitro digestion profiles

Contact Info

Product

Resources

About