Electrophoretic Method For Edible Eggs Species Identification

Abstract

The present paper describes a simple and efficient electrophoretic method to identify the species provenience of edible eggs in food products. The proteic pattern of egg yolk and egg white was described using polyacryl amide gel electrophoresis under denaturating conditions (PAGE-SDS) separately for the egg yolk and for the egg white proteins from five edible egg species, as follows: hen, goose, duck, turkey and quail. The molecular weight of each protein strip was calculated using a molecular weight standard curve. Separately, an electrophoretic protein pattern of all the mentioned samples was done using polyacryl amide gel electrophoresis under undenaturating conditions (native PAGE). The results show clearly distinct patterns in electrophoregrams resulted both in denaturating and undenaturating conditions for each species. These methods could be useful tools for egg species routine identification in various food industrial mixtures.

Effect of Heat Treatment on Protein Fractions of Edible Poultry Eggs

“…Protein profiles of raw and heat-treated egg samples recorded using SDS-PAGE analysis were given in Figure 1. Egg yolk and white proteins belonging to each poultry species were well-fractionated on the gels in consistency with the previous studies [4,7,15,17,18]. Based on their molecular weights, the identification of the protein fractions in egg white and yolk were carried out by the help of marker proteins (M) run in the corresponding lanes of each gel.…”

“…Besides these beneficial effects, one adverse effect is associated with allergic reactions in the human body due to egg proteins [2,3]. In comparison to hen and quail eggs, turkey and goose eggs' proteins can exhibit higher allergic potential since they are big and comprising of the high amount of protein fraction [4]. A whole egg is composed of proteins (~10-14%), carbohydrates (~0.5-2.2 %), water (~88%), fat (~10-13%) , and ash (~1%) [5].…”

Synthesis, characterization, and antioxidant activity of Zn2+ and Cu2+ coordinated polyhydroxychalcone complexes

“…In the preparation of the system butein/zinc a red precipitate was immediately formed, therefore it was not possible to perform the measurements. Pekal et al [ 49 ] provided the antioxidant properties of a Cu 2+ /quercetin complex and Bratu et al [ 26 ] on a Zn 2+ /rutin complex using the DPPH method. Both studies conclude that the radical scavenging activity of the metal flavonoid-complexes is higher than the one of the ligands alone.…”

“…Copper(II) and zinc(II) are our metals of interest, since they are endogenous metals and they have shown promising features as metallodrug candidates [ 24 , 25 ]. In fact Cu(II) and Zn(II) complexes of the flavonoids quercetin and rutin have been shown to greatly increase the antioxidant activity of this class of compounds [ 26 , 27 ]. In many complexes Zn(II) prefers a tetrahedral coordination sphere [ 28 ] while the Cu(II) cation prefers a square planar coordination.…”

Synthesis, Characterization and Antioxidant Activity of Cooper-Quercetin Complex and Iron-Quercetin Complex

“…Due to the fact that it is a flavonoid of flavonol type which contains five hydroxyl groups in positions 3,3',4'5,7 and a carbonyl group in fourth position, quercetin easily forms complexes with a lot of metals [3]. Complexation of metal cations by quercetin has already been reported for a large number of metals (Mg (II), Fe(III), Zn (II), Al (III), Pb(II), Ni(II), Cd (II)) [4][5][6][7].…”