• KSBB Journal
• /
• v.22 no.2
• /
• pp.119-122
• /
• 2007

Since egg white contains various protein, it is important to research the protein distribution of egg white. Specially, lysozyme and ovalbumin important proteins, are used in medicine and food industry. Reversed phase high performance liquid chromatography has been used for separation of egg white, and column of RP-HPLC is available in variety. We have used C4, C8 and C18 columns to obtain chromatograms by varying carbon chain length of stationary phase. Long carbon chain length of stationary phase has good separation of egg white. Also, we have changed the composition of mobile phase (acetonitrile, water, and trifluoroacetic acid) to find optimum chromatograms. Acetonitrile and water composition of 50 : 50 show many peaks from egg white. Isocartic and gradient elution in RP-HPLC were used to compare the chromatography of egg white.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.561-570
• /
• 2012

The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.

• Animal cells and systems
• /
• v.8 no.2
• /
• pp.77-80
• /
• 2004

To investigate the effect of host egg color dimorphism on the vinous-throated parrotbill (Paradoxornis webbianus) - common cuckoo (Cuculus canorus) interactions, we monitored breeding nests of vinous-throated parrotbills, and conducted model egg experiments, using two colors: white and blue. Of the 190 nests examined in this study, cuckoo parasitism occurred at 10 nests (8 blue and 2 white egg clutches, respectively), and only blue cuckoo eggs were found. This frequency was similar to the egg-color ratio of all host nests found (151 blue and 39 white egg clutches). Vinous-throated parrotbills showed high rejection rate towards both cuckoo eggs and model ones. There was a significant difference in rejection rates towards mimetic (blue) and non-mimetic (white) eggs in blue egg clutches. Mimetic eggs put in nests took significantly longer to be rejected than non-mimetic ones. The most common rejection method used by the hosts was egg ejection (puncture-ejection). The costs of ejecting non-mimetic eggs tended to be lower than those of ejecting mimetic eggs. These results indicate that egg-color dimorphism in this species favors the individuals having white egg clutches in terms of higher rejection rate and lower ejection costs of the parasitic eggs. This study also suggests that egg-color dimorphism of the vinous-throated parrotbill decreases the effect of cuckoo parasitism on host populations.

• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.81-86
• /
• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.4
• /
• pp.559-568
• /
• 2012

White (Lohmann LSL) and Brown (ATAK-S) laying hens, were reared under organic and conventional cage rearing systems, and the effects of the rearing system on performance parameters, egg production, egg characteristics, and immune response were investigated. For this purpose, a total of 832 laying hens of two commercial hybrids, i.e., 416 white (Lohmann LSL) and 416 Brown (ATAK-S) layers, were used. The experiment lasted between 23 and 70 wk of age. In this study, the white layers yielded more eggs as compared to the brown layers in both organic and conventional production systems. Egg weight exhibited a similar pattern to that of laying performance. However, the total hen-housed egg number for the white birds in the organic system was fewer than that of white birds in the conventional cage facility; conversely, a contradictory tendency was observed for the brown birds. Livability of the white layers in the organic system was remarkably lower (14%) than that of the brown line, whereas the white line survived better (3.42%) than their brown counterparts in conventional cages. The feed conversion ratio of the white hens was markedly inferior in the organic system as compared to that of the white hens in the conventional system, whereas relatively lower deterioration was reported in brown layers when reared in an organic system. The organic production system increased egg albumen height and the Haugh unit in eggs of the brown layers. The yolk color score of organic eggs was lower than that of conventional eggs for both brown and white hens. The egg yolk ratio of eggs from white layers was found to be higher in organic eggs as compared to those obtained in the conventional system. All organic eggs had heavier shells than those produced in the conventional system. Eggs from brown layers had more protein content than eggs from white layers. Neither housing systems nor genotype influenced egg yolk cholesterol concentration. When compared to conventional eggs, n-3 fatty acid content was lower in organic eggs, and the n-6:n-3 ratio was higher in organic eggs. In conclusion, two hen genotypes showed different responses in terms of performance and egg quality to two different rearing systems. A commercial white strain produced more eggs with higher egg quality as compared to a native brown strain. The brown strain was found to have adapted well to organic production conditions when survival and total egg number was taken into consideration.

• Asian-Australasian Journal of Animal Sciences
• /
• v.14 no.10
• /
• pp.1477-1482
• /
• 2001

Research in low cost feeds with high nutritional value and immunogenicity is important to reduce production cost and increase yields in the shrimp industry. In this study, immunostimulants of bacterial origin (peptidoglycan and lipopolysaccharides) and egg white were incorporated in shrimp diets as feed additives to determine the growth, survival and tolerance of Penaeus monodon to white spot syndrome virus (WSSV). Although the results obtained were not statistically significant (p>0.05) among the treatments, shrimp fed with bacterial additives and egg white showed higher weight gain, specific growth rate and survival than those fed on commercial shrimp diet. Shrimp fed with artificial diet showed 100% mortality when challenged with WSSV. However, shrimp fed on peptidoglycan supplemented diet had higher survival than their counterpart, whereas shrimp fed on egg white supplemented diet had a higher specific growth rate and better tolerance when challenged with WSSV. Further studies are required to determine the effectiveness and optimization of bacterial strains and egg white as feed additives to increase production and enhance the shrimp immune response to diseases.

• The Journal of the Acoustical Society of Korea
• /
• v.10 no.6
• /
• pp.77-81
• /
• 1991

단백질수용액중의 초음파흠수 mechanism을 규명하기 위하여 천연단백질인 egg white의 초음파 흡수측정을 주파수 0.2-10MHz, 온도 10-50℃에서 행하엿다. 측정방법은 0.2-10MHz 주파수범위에서 초 음파흡수측정이 가능한 plano-concave 공명법을 사용하였다. 그 결과 0.2-10MHz의 주파수범위에 대해 흡수계수는 측정한 전 온도에서 주파수의 1.25(±0.02) 승에 비례하고, egg white의 농후부분과 수용성부 분 및 aging 효과에 대한 음향학적인 차는 나타나지 않았다.

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.996-1002
• /
• 2008

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.458-464
• /
• 2005

This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were $432.88{\mu}g/g$ sanple and $375.46{\mu}g/g$ sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and $8.78{\mu}g/g$ sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.6
• /
• pp.881-890
• /
• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.