Differential contribution of Cu and OH to the formation of N-carboxymethyllysine and N-carboxyethyllysine in preserved egg white during pickling.

In this study, the relationship between advanced glycosylation end products (AGEs) in preserved egg white (PEW) with protein oxidation and precursors induced by OH and Cu were performed to clarify the differential contribution of OH and Cu on the formation of AGEs during pickling. It was found that AGEs were more easily formed in PEW rather than yolk, and the accumulation of N-carboxymethyllysine (CML) could be promoted through protein oxidation related to carbonyl compounds, tryptophan induced by Cu at early stage, while carbonyl compounds were more conducive to form N-carboxyethyllysine (CEL) under synergistic action of Cu and OH. At later period, Schiff base promoted the formation of CEL and CML in the presence of Cu.

Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation.

Currently, it is a challenge that the yolk in salted preserved egg tends to preserved egg yolk due to extreme NaOH treatment. Therefore, NaCl, NaOH and thermal were successfully used to prepare a new translucent salted quail egg (T-SQE), which combined advantages of preserved egg white with transparent appearance and salted egg yolk with unique texture and odour. Moreover, transparency of opaque gel (Transmittance: 0.

Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken.

There is a huge demand to identify the sex of unhatched fertilized eggs for laying industry and to understand the differences between male and female eggs as early as possible. Then the molecular mechanisms of sex determination and sex allocation in chicken were revealed. Therefore, TMT proteomic was applied to characterize the variation of molecular matrix between unhatched male and female egg yolks.