Egg yolk is an important source of antibodies. The biggest obstacle for isolation of chicken antibodies (IgY) is the removal of lipids, which are present in abundance in egg yolk. We have used a two-phase system to separate egg yolk. The use of an aqueous two-phase system with phosphate and Triton X-100 made separation of lipids and water-soluble proteins possible. Lipids are extracted into the detergent-enriched top-phase, whereas IgY is isolated in the phosphate-enriched bottom-phase. The phosphate:triton system was characterised and optimised using various experimental designs. For the optimised model, the yield of IgY was kept above 97% (11.1-14.9 mg IgY/g egg yolk recovered). The amount of lipids in the bottom-phase was kept below 25% of the total content in the egg yolk added. Hence, the model described provides a method for extracting the IgY-fraction with a high yield and relatively low lipid content.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3109/2000-1967-162 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Mechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties.
J Agric Food Chem
January 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques.
View Article and Find Full Text PDFQuantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.
Poult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFEvaluating the Protective Effects of MitoQ and Antifreeze Protein III on Cryopreserved Canine Sperm.
Animals (Basel)
January 2025
Veterinary Clinic for Reproductive Medicine and Neonatology, Justus-Liebig-University of Giessen, 35392 Giessen, Germany.
Cryopreservation can adversely affect sperm motility, structural integrity, and fertilization ability. This study investigated the effects of MitoQ and antifreeze protein III (AFP III) on frozen-thawed semen from eight adult dogs using a Tris-fructose extender. Ejaculates were divided and diluted with a standard Tris-fructose-egg yolk extender containing MitoQ (200 nM/mL) and AFP III (0.
View Article and Find Full Text PDFThe Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
Foods
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFComprehensive quantification of C4 to C26 free fatty acids using a supercritical fluid chromatography-mass spectrometry method in pharmaceutical-grade egg yolk powders intended for total parenteral nutrition use.
Anal Bioanal Chem
January 2025
Department of Chemistry - Biomedical Center, Analytical Chemistry and Neurochemistry, Uppsala University, Uppsala, Sweden.
Free fatty acids (FFAs) are important energy sources and significant for energy transport in the body. They also play a crucial role in cellular oxidative stress responses, following cell membrane depolarization, making accurate quantification of FFAs essential. This study presents a novel supercritical fluid chromatography-mass spectrometry (SFC-MS) method using selected ion recording in negative electrospray ionization mode, enabling rapid quantification of 31 FFAs within 6 min without derivatization.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!