The changes of secondary structures and properties of lysozyme along with the egg storage

Sheng, Long; Jing, Wang; Huang, Ming; Xu, Qi; Ma, Meihu

doi:10.1016/j.ijbiomac.2016.07.068

Cited by 87 publications

(37 citation statements)

References 37 publications

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“…HU is an important index of egg quality (Pan et al., 2011) which is determined by the age‐related changes of egg white proteins (Sheng et al., 2016). HU is a value related to albumen quality and is usually measured as a function of the level of inner albumen and the weight of the egg (Pan et al., 2011).…”

Section: Resultsmentioning

confidence: 99%

The effect of resin coating on the quality characteristics of chicken eggs during storage

Akarca

Istek

Tomar

2021

Journal of Food Science

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In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 • C and 22 • C) storage for 60 days.While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P < 0.05). The lowest weight loss (0.54 g) and air cell height (2.89 mm), highest Haugh unit (73.95 HU), albumen index (8.81%), and yolk index (40.37%) were found in the samples coated with sour cherry wood resin stored at 4 • C. The shell breakage and vitelline membrane strength of the coated samples were determined to be higher than the control samples and the samples stored after washing. Higher weight loss, air cell height, and pH values, while lower Haugh unit, Albumen and yolk index were found in samples stored at 22 • C (P < 0.05). At the end of storage, the maximum increase in the counts of total aerobic mesophilic and psychrophilic bacteria was found in the albumin and egg yolk of washed samples stored at ambient temperature. As a result, the coating materials prepared with the resin of apricot, almond, and sour cherry trees were suitable for eggshell's shelf life extension. Practical Application: The consumers demand the eggs be in their freshest condition, but the currently available storage conditions are not sufficient to maintain freshness in many regions of Turkey. The physical, chemical and, microbiological qualities of the eggs coated with wood resins were determined to be superior compared to other samples. Because resins have good barrier properties, it is recommended to conduct extensive studies on their applicability in different products. K E Y W O R D Schicken egg, color, microbial growth, resin coating INTRODUCTIONEgg has a high nutritional value; therefore, it is significant to the economies of the producing countries in addition to being an ancient, staple food. The consumers demand the egg to be in their freshest condition (Xu et al., 2017).It is important to determine the physical, chemical, and microbiological quality changes in eggs for their fresh consumption and preventing economic losses (Eddin & Tahergorabi, 2019).

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Section: Resultsmentioning

confidence: 99%

The effect of resin coating on the quality characteristics of chicken eggs during storage

Akarca

Istek

Tomar

2021

Journal of Food Science

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“…Lysozyme, with MW of 14.3 kDa, is an allergen with high p I (11.6). It constitutes about 3.4% (w/w) of total egg white protein and is used to inhibit gram‐positive bacteria in various foods (Roldán, Lloret, & Palacios, 2017; Sheng, Wang, Huang, Xu, & Ma, 2016). Lysozyme has four disulfide bonds, which may contribute to its allergenicity (Benedé, Pérez‐Rangel et al., 2014).…”

Section: Major Allergens In Eggmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

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“…Haugh unit is an important index of egg quality [27], which is determined by the age-related changes of egg white proteins [28]. The reduced Haugh unit value during storage is a result of albumen thinning, which was caused by the increased concentration of clusterin and ovoinhibitor, as well as the disordering of ovalbumin structure [29].…”

Section: Haugh Unitmentioning

confidence: 99%

Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance

Wang

Ren

et al. 2018

Coatings

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To explore the influences of chitosan coating structure and structure changes during storage on egg preservation, eggs coated by chitosan solution for single time (CS1), two times (CS2), and three times (CS3) were prepared separately and stored with untreated eggs (CK1), eggs washed by water (CK2) and eggs treated by acetic acid solution (CK3) at 25 °C, 80% RH. The weight loss, Haugh unit, yolk index, albumen pH, eggshell morphologies and infrared (FTIR—Fourier Transform Infrared) spectra of all the samples were monitored. CS2 and CS3 presented the lowest weight loss, highest Haugh unit and yolk index, stabilized pH, and the highest thickness of chitosan coating layers (>2 μm) among all the groups, which extended egg shelf life for 20 days longer compared to CK1 and CK2. CS1 with very thin chitosan coating showed similar egg qualities with CK3, which are second only to CS2 and CS3. Furthermore, destructions were found on chitosan coatings during storage as revealed by the eggshell morphologies and FTIR spectra, which caused the quality deterioration of eggs. The results demonstrated that eggs with the thickest coating showed the best qualities during storage, while destructions on coating layers led to the quality drop of eggs.

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The changes of secondary structures and properties of lysozyme along with the egg storage

Cited by 87 publications

References 37 publications

The effect of resin coating on the quality characteristics of chicken eggs during storage

The effect of resin coating on the quality characteristics of chicken eggs during storage

Can food processing produce hypoallergenic egg?

Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance

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