Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Buxmann, Waldemar; Bindrich, Ute; Strijowski, Ulf; Heinz, Volker; Knorr, Dietrich; Franke, Knut

doi:10.1016/j.colsurfb.2009.10.035

Cited by 14 publications

(5 citation statements)

References 25 publications

(57 reference statements)

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“…It is noteworthy for granules that phospholipids were present in both HDL and LDL, as reported by others [ 39 , 40 , 41 ]. Phospholipase were confirmed to mainly act on phospholipids [ 42 , 43 ]. It can clearly be seen in Figure 4 d that the structure of yolk fractions was loosest after hydrolysis by PLP.…”

Section: Resultsmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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Section: Resultsmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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“…In the present study, PA(18:3/18:2) was significantly upregulated after high‐temperature storage, likely the result of the hydrolysis of decreasing level of PCs. Overall, the degradation of PCs was the result of high‐temperature storage, which in turn may be the reason for improving the emulsifying activity of egg yolk through the alteration of interface activity and thermal stability 47,48 . Except for the subclass of PC, most of the other phospholipid species, such as PS(18:1/20:3) and PE(18:0e/22:6), also decreased during high‐temperature storage, likely as a result of their contents in highly unsaturated fatty acids.…”

Section: Resultsmentioning

confidence: 99%

“…Overall, the degradation of PCs was the result of high-temperature storage, which in turn may be the reason for improving the emulsifying activity of egg yolk through the alteration of interface activity and thermal stability. 47,48 Except for the subclass of PC, most of the other phospholipid species, such as PS(18:1/20:3) and PE(18:0e/22:6), also decreased during hightemperature storage, likely as a result of their contents in highly unsaturated fatty acids. The degradation of phospholipids may cause the formation of biologically active lysophospholipids, which have the similar trends with phospholipids, although with some slight differences.…”

Section: Specific Lipid Profiles Induced By Storagementioning

confidence: 99%

UHPLC‐Q‐Orbitrap‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage

et al. 2022

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BACKGROUND Egg yolk is recognized for its excellent nutritional benefit and economic value; however, egg is a perishable food, potentially losing quality if not handled properly between the time from farm production to consumption. Knowledge of the changes of yolk lipid composition under an extreme storage condition close to vitelline membrane breaking, which results in an inedible condition for shelf‐eggs, remains incomplete. Considering the complexity of yolk lipids, the architectural features of yolk lipids at high‐temperature storage (30°C for 10 days versus fresh) were classified through lipidomics. RESULTS This strategy yielded 1508 features within the lipid database coupled with 74 significantly different lipids (P < 0.05, fold change > 1.2 or < 0.83), mainly triglycerides, phospholipids, and sphingolipids. Most of them were decreased after storage; for example, triglycerides were assumed to play a role as a ‘buffer’ to maintain the system stability during storage by balancing fatty acid saturation, which strongly reduces the egg edible value for humans. Furthermore, phospholipids, especially the highly unsaturated phosphatidylcholine, decreased significantly and were suggested to be the primary cause for the variation in yolk emulsifying properties and flavor. CONCLUSION Altogether, these results deriving from oxidation and lipolysis reactions enhance our understanding of lipid transformation and the biochemical mechanisms, at the molecular level, of the deteriorative process of the egg yolk. These findings may lay the foundation for identifying processes, including some modifications of the lipid composition of rations fed to laying hens, aiming to improve the long‐term shelf‐stability of shell eggs and egg products. © 2022 Society of Chemical Industry.

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“…1) (Yang & Roberts, 2004;El Kirat et al, 2002;Imamura & Horiuti, 1979), and the results were compared with acid hydrolysis (Hefni et al, 2015). PLD are enzymes that catalyze the hydrolysis of phospholipids to phosphatidic acid and choline (Buxmann et al, 2010) (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

Quantification of Total Dietary Choline Content in Foods After Hydrolysis With Phospholipase D in Comparison With Acid Hydrolysis

Hefni¹,

McEntyre²,

Lever³

et al. 2015

Journal of Food and Dairy Sciences

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A previously we have developed a method for choline quantification that have been based on acid hydrolysis. In this study, a simple hydrolysis procedure for phospholipids in foods using only phospholipase D (PLD) was developed. Choline was extracted into a homogenized phase using chloroform/methanol/water and hydrolyzed using PLD (1:2:0.8). Choline was fully released from the phospholipids after incubation with PLD in the presence of diethyl ether as catalyzing agents. The established acid hydrolysis method and the developed PLD hydrolysis procedure was used for choline quantification in different food matrices and the results were compared. Quantitative results for foods analyzed using both methods were comparable (R 2 =0.9973). The highest choline content was found in lamb liver (360 mg/100g fresh food) and lamb kidney (316 mg/100g fresh food) followed by chicken liver (172 mg/100g fresh food). Cereals and cereal breakfast contained moderate to little content of choline (20-86 to mg/100g fresh foods). In canned legumes the choline content was 45 mg/100 g fresh foods.

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Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Cited by 14 publications

References 25 publications

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

UHPLC‐Q‐Orbitrap‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage

Quantification of Total Dietary Choline Content in Foods After Hydrolysis With Phospholipase D in Comparison With Acid Hydrolysis

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