Egg yolk plasma: Separation, characteristics and future prospects

Laca, Amanda; Paredes, Benjamín; Rendueles, Manuel; Dı́az, Mario

doi:10.1016/j.lwt.2015.01.048

Cited by 44 publications

(39 citation statements)

References 34 publications

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“…Livetins are globular glycoproteins corresponding to chicken blood serum proteins and present in egg yolk plasma as α , β , and γ ‐forms, in which γ ‐livetin is primarily dominated by immunoglobulin Y (IgY) to be an ideal alternative to mammalian IgG antibodies . Liquid chromatography is mostly commonly used to fractionate livetins from egg yolk plasma.…”

Section: Fractionation Of Egg Proteinsmentioning

confidence: 99%

“…Livetins are globular glycoproteins corresponding to chicken blood serum proteins and present in egg yolk plasma as , , and -forms, in which -livetin is primarily dominated by immunoglobulin Y (IgY) to be an ideal alternative to mammalian IgG antibodies. 46 Liquid chromatography is mostly commonly used to fractionate livetins from egg yolk plasma. Akita and Nakai 39 isolated livetins with 98% recovery from egg yolk plasma using gel-permeation chromatography with a Sephacryl S-200 column, and livetin was eluted using a 1.5 mol L -1 NaCl solution at pH 7.0.…”

Section: Introductionmentioning

confidence: 99%

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Egg proteins: fractionation, bioactive peptides and allergenicity

Chang

Lahti²,

Tanaka

et al. 2018

J Sci Food Agric

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Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a shell, the white (containing 110 g kg proteins: ovalbumin, ovotransferrin, ovomucoid, lysozyme and ovomucin), and the yolk (containing 150-170 g kg proteins: lipovitellins, phosvitin, livetins, and low-density lipoproteins). Owing to their nutritional value and biological characteristics, both the egg white and yolk proteins are extensively fractionated using different techniques (e.g., liquid chromatography, ultrafiltration, electrophoresis, and chemical precipitation), in which liquid chromatography is the most commonly used technique to obtain individual proteins with high protein recovery and purity to develop novel food products. However, concerns over allergenic responses induced by certain egg proteins (e.g., ovomucoid, ovalbumin, ovotransferrin, lysozyme, α-livetin, and lipoprotein YGP42) limit their widespread use. As such, processing technologies (e.g., thermal processing, enzymatic hydrolysis, and high-pressure treatment) are investigated to reduce the allergenicity by conformational changes. In addition, biological activities (e.g., antioxidant, antimicrobial, antihypertensive, and anticancer activities) associated with egg peptides have received more attention, in which enzyme hydrolysis is demonstrated as a promising way to break polypeptides sequences and produce bioactive peptides to provide nutritional and therapeutic benefits for human health. © 2018 Society of Chemical Industry.

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Section: Fractionation Of Egg Proteinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Egg proteins: fractionation, bioactive peptides and allergenicity

Chang

Lahti²,

Tanaka

et al. 2018

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Moreover, egg yolk is a major source of active principles and can be easily separated into two fractions by centrifugation (the supernatant comprises plasma and the pellet is composed of granules). Egg yolk plasma is composed of low‐density lipoproteins (LDL) and livetins, while the granules are mainly composed of high‐density lipoproteins (HDL), phosvitin, and LDL …”

Section: Introductionmentioning

confidence: 99%

“…Egg yolk plasma is composed of low-density lipoproteins (LDL) and livetins, while the granules are mainly composed of high-density lipoproteins (HDL), phosvitin, and LDL. 5,6 Additionally, transglutaminase has been widely used to induce the polymerization of proteins, thereby increasing gel strength. 7 This enzyme catalyzes the acyl transfer reaction Correspondence concerning this article should be addressed to M. Rendueles at mrenduel@uniovi.es between the glutamine-bound peptides/proteins and the primary amine of lysine-bound peptides, resulting in the formation of the e-(c-glutamyl)-lysyl isopeptide bond.…”

Section: Introductionmentioning

confidence: 99%

Gels prepared from egg yolk and its fractions for tissue engineering

Rodil

Laca

Paredes

et al. 2016

Biotechnology Progress

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New biomaterials prepared from egg yolk and its main fractions (plasma and granules) have been developed for use in tissue engineering. Protein gels obtained via transglutaminase cross-linking were characterized by rheometry, texturometry and scanning electron microscopy. All the gels exhibited suitable physical and mechanical characteristics for use as potential biomaterials in skin regeneration. Specifically, results showed that these materials presented a compact, uniform structure, with granular gel being found to be the most resistant as well as the most elastic material. Accordingly, these gels were subsequently evaluated as scaffolds for murine fibroblast growth. The best results were obtained with granule gels. Not only adhesion and cell growth were detected when using these gels, but also continuous coatings of cells growing on their surface. These findings can be attributed to the higher protein content of this fraction and to the particular structure of its proteins. Thus, granules have proved to be an interesting potential raw material for scaffold development. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:1577-1583, 2016.

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“…For example, CM and other organic solvents are known to cause denaturation to proteins and reduce their functional properties. Recall that the CM protein concentrates were the least soluble because the methanol altered the protein structure and increased surface hydrophobicity (Laca et al, 2015;Rickert and others, 2004); accordingly, when CM was used as the organic solvent, the resulting protein concentrates did not form a solid gel. On the other hand, isopropanol and MTBE are less polar than methanol; therefore, they may not have caused the same extent of damage to the proteins and the ability to form gels remained intact.…”

Section: Gelling Propertiesmentioning

confidence: 99%

Utilizing the parts of common food products as functional ingredients Part 1: Separation and concentration of ω-3 PUFA-rich phospholipids by hydration of krill oil Part 2: Functional properties of a concentrated egg yolk protein powder using a one-step organic solvent extraction process

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The food industry separates food products into different parts to better utilize the functional and nutritional benefits of each fraction. The overall focus of this thesis is on separating and utilizing fractions and co-products from food manufacturing as functional ingredients. Therefore, the objective of this research was to 1) evaluate the effectiveness of water degumming to separate omega-3 PUFA-rich phospholipids from other lipids found in krill oil and 2) determine how different organic solvents would affect physiochemical and functional properties of egg yolk protein recovered from spray-dried egg yolk using a novel one-step organic solvent extraction method. The aim of the first study was to use the principles of water degumming to separate phospholipids from triglycerides in krill oil by hydration to concentrate them in a gum fraction.

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Egg yolk plasma: Separation, characteristics and future prospects

Cited by 44 publications

References 34 publications

Egg proteins: fractionation, bioactive peptides and allergenicity

Egg proteins: fractionation, bioactive peptides and allergenicity

Gels prepared from egg yolk and its fractions for tissue engineering

Utilizing the parts of common food products as functional ingredients Part 1: Separation and concentration of ω-3 PUFA-rich phospholipids by hydration of krill oil Part 2: Functional properties of a concentrated egg yolk protein powder using a one-step organic solvent extraction process

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