Rheological and structural properties of ovomucin from chicken eggs with different interior quality

Shan, Yuanyuan; Tang, Dengyu; Wang, Rong; Tu, Aobai; Yi, Yanglei; Wang, Xin; Liu, Bianfang; Zhou, Yuan; Huang, Qun; Lü, Xin

doi:10.1016/j.foodhyd.2019.105393

Cited by 48 publications

(22 citation statements)

References 34 publications

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“…The highly glycosylated ovomucin in egg white is considered the main reason for the high viscosity of egg whites, and ovomucin undergoes disaggregation during storage, accompanied by the thinning of egg white [ 17 ]. Furthermore, it was previously found that the abundances of mucin-5B and mucin-6 in thick egg white were 18.9% and 400.0% higher, respectively, than those in thin egg white ( p < 0.01).…”

Section: Resultsmentioning

confidence: 99%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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The chicken egg vitelline membrane (CEVM) is an important structure for the transmembrane transport of egg yolk components, protection of the blastodisc, and separation of egg white and egg yolk. In this study, the N-glycoproteome of the CEVM was mapped and analyzed in depth. Total protein of the CEVM was digested, and the glycopeptides were enriched by a hydrophilic interaction liquid chromatography microcolumn and identified by nano liquid chromatography/tandem mass spectrometry. A total of 435 N-glycosylation sites on 208 N-glycoproteins were identified in CEVM. Gene Ontology enrichment analysis showed that CEVM N-glycoproteins are mainly involved in the regulation of proteinases/inhibitors and transmembrane transport of lipids. Mucin-5B is the primary N-glycoprotein in the CEVM. Comparison of the main N-glycoproteins between the CEVM and other egg parts revealed the tissue specificity of N-glycosylation of egg proteins. The results provide insights into protein N-glycosylation in the chicken egg, CEVM functions and underlying mechanisms.

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Section: Resultsmentioning

confidence: 99%

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Xiao

Wang

Cheng

et al. 2020

International Journal of Biological Macromolecules

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“…These features mainly depend on changes in the protein gel structure, which is influenced by the content of ovalbumin and ovomucin, which influence the lysozyme content and its activity. During the storage time, lysozyme level decreasing 26 – 28 . Nevertheless, Roberts 14 indicates that the share of protein in hen’s nutrition affects the quality of protein, expressed in Haugh units.…”

Section: Discussionmentioning

confidence: 99%

Egg quality depending on the diet with different sources of protein and age of the hens

Kowalska

Kucharska-Gaca

Kuźniacka

et al. 2021

Sci Rep

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Due to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare morphological traits of eggs, fatty acid composition in yolk lipids, and the content and activity of lysozyme in thick and thin albumen in eggs from hens fed a diet based on legume seeds as a substitute for soybean meal depending on the hens age. Analyses were carried out for 300 eggs on dates I–V (19–39 weeks age of hens), obtained from Rosa 1 hens managed in the semi-intensive system. Quality analysis was performed for 30 eggs from each group at a time. The control group of hens (A) was fed a diet based on soybean meal (SBM) and the treatment group (B) was fed a diet based on seeds from narrow-leaved lupin (Boruta), yellow lupin (Mister), and pea (Muza). Eggs were analysed for morphological traits (egg weight, the weight and density of egg components, egg shape index and egg surface area), parameters of albumen (height, Haugh units), yolk colour (La Roche, colorimetry in the CIE Lab system), lysozyme content and activity in albumen, and fatty acids composition in yolk lipids. In group B the egg shape index was higher (p = 0.002), and the eggshell colour index was lower (p = 0.007), as well as the height of thick albumen, Haugh score, and yolk colour (La Roche) were higher in group B (p < 0.05), while redness of yolk was significantly lower (p < 0.001) than in group A. Lower content of C15:0 and C18:1n9 and higher content of C18:2n6 and C18:3n3, (p < 0.05), as well as lower content of MUFA and OMEGA 9, but higher content of PUFA, OMEGA 3, OMEGA 6, PUFA/SFA, OMEGA 9/6 and OMEGA 9/3 were found in group B compared to group A (p < 0.05). There were significant differences in traits between age of hens (p < 0.05). Egg weight, yolk weight and its proportion in egg, as well as shell weight, its strength and thickness increased with the age of hens (p < 0.05). The content of lysozyme and its activity were also higher in eggs from older hens (p < 0.05). Fatty acids composition was beneficial at the beginning and end of the analysed egg production period. The proposed feed mixture based on legume seeds had no negative effect on the quality of eggs, and had a positive effect on yolk colour, the quality of albumen. There was no detrimental effect of diet and age of hens on fatty acid composition of eggs from both groups throughout the study period. To sum up, diet with legume seeds could be accepted as a substitute for soybean meal, due to the beneficial effects for some mentioned traits of eggs. Use of legumes could give a partial self-sufficient for producers from small farms, where is not possible to produce soybean meal. At the same time, the level of anti-nutrients in legumes should be considered.

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“…The yolk and albumen are mainly composed of ovomucin and a variety of amino acids and vitamins [36]. Among them, the structure of ovomucin is directly related to the egg quality.…”

Section: Discussionmentioning

confidence: 99%

Application of Visual Radiographic Analysis of Quality Grade of Table Eggs

2021

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Digital radiography is currently the main method of medical imaging diagnosis. It also has a wide range of applications across different fields. This study used radiation to conduct non-destructive visual imaging, and further established a quantitative analysis for visual gray-scale images to determine changes in the quality of eggs. Eggs of the same weight with three quality classes were chosen according to the egg labels available on the market. Furthermore, a general medical X-ray digital imaging system was used to apply two-dimensional digital radiography. A photometric interpretation of monochrome gray-scale imaging established by the Digital Imaging and Communications in Medicine (DICOM) standard was used to conduct a quantitative stratification analysis of the matrix data visualization, along with one-way analysis of variance (ANOVA) for quantitative statistics of the gray-scale values for the three structures, i.e., shell, air cell, and yolk. The statistical results showed that X-ray digital gray-scale images and a quantitative stratification analysis of the matrix data visualization results are less easily identified based on visual differences. In the quantitative statistical results of the one-way ANOVA gray-scale values, the whole-egg and in-egg quantitative matrix analysis both show p < 0.05. In the analysis of egg freshness, the quantitative statistics of the percentage of space occupied by the air cell in the eggs also showed p < 0.05. In addition, the results of the freshness of each egg were graded. The quality and freshness of the eggs can be quantitatively analyzed through radiographic imaging. The results of this study will provide a more scientific and quantitative reference for the quality and freshness of agricultural products in the future.

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Rheological and structural properties of ovomucin from chicken eggs with different interior quality

Cited by 48 publications

References 34 publications

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Egg quality depending on the diet with different sources of protein and age of the hens

Application of Visual Radiographic Analysis of Quality Grade of Table Eggs

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