• 제목/요약/키워드: egg yolk protein

검색결과 150건 처리시간 0.03초

THE INFLUENCE OF DIETARY PROTEIN AND ENERGY LEVELS ON EGG QUALITY IN STARCROSS LAYERS

  • Uddin, M. Salah;Tareque, A.M.M.;Howlider, M.A.R.;Khan, M. Jasimuddin
    • Asian-Australasian Journal of Animal Sciences
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    • 제4권4호
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    • pp.399-405
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    • 1991
  • The interaction of 4 dietary crude protein (13, 16, 19 or 22%) and 4 metabolizable energy (2600, 2800, 3000 or 3100 kcal ME/kg) levels on egg quality performances of Starcross layers were assessed between 245 and 275 days of age. The egg weight increased significantly with the increasing dietary protein and energy levels. But egg shape index, albumen index, yolk index, yolk dry matter, yolk protein, yolk fat, albumen protein and shell tickness were similar at all dietary protein and/or energy levels. The egg specific gravity and albumen weight increased but the yolk, weight, Haugh unit and albumen drymatter decreased with the increase of dietary protein levels and showed irregular trend with energy levels. The albumen dry matter and egg shell weight, however, were not affected by energy and protein levels. Simultaneous increase of protein and energy increased specific gravity, albumen index and shell thickness at a greater rate than that increased by the increase of protein or energy alone.

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

  • Huang, Xi;Lee, Eun Joo;Ahn, Dong U.
    • Asian-Australasian Journal of Animal Sciences
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    • 제32권6호
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    • pp.881-890
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    • 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.

Sequential Separation of Main Components from Chicken Egg Yolk

  • Ahn, Dong-Uk;Lee, Sang-Hyun;Singam, Haribabu;Lee, Eun-Joo;Kim, Jae-Cherl
    • Food Science and Biotechnology
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    • 제15권2호
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    • pp.189-195
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    • 2006
  • A study was conducted to develop optimal conditions for a large-scale, sequential separation method for value-added components from egg yolk. Starting with liquid egg yolk, immunoglobulin Y (IgY), phospholipids, and neutral lipids were extracted sequentially using water, ethanol, and n-hexane. The remainder was yolk proteins. Adjusting the pH of diluted egg yolk to pH 5.0-5.2 decreased phospholipids content in the supernatant after centrifugation, which was very important for preventing clogging problem of ultrafiltration filters during the subsequent concentration step for IgY separation. Extraction of precipitants after centrifugation with four volumes of 100% ethanol once removed most of the phospholipids and the purity of phospholipids was more than 85% (wt.) after drying. The subsequent extraction of precipitant from ethanol extraction with four volumes of hexane 3 times removed neutral lipids almost completely and resulted in a high protein product with minimal lipids. The sequential separation method is considered to be advantageous for large-scale separations of many valuable components from egg yolk.

레시틴 추출 잔사인 계란노른자의 효소적 단백질 가순분해물의 항산화 특성 (Antioxidative Effect of Enzymatic Protein Hydrolysate from Lecithin-Free Egg Yolk)

  • 박표잠;정원교;최영일;김세권
    • 생명과학회지
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    • 제10권2호
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    • pp.131-139
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    • 2000
  • Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

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참전복 (Haliotis discus hannai)의 난황단백질 분리와 특성 (Purificatio and Characterization of Yolk Protein in an Abalone (Haliotis discus hannai))

  • 정태항;한명숙;김대중;임상구;김명희;한창희
    • 한국양식학회지
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    • 제11권2호
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    • pp.271-278
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    • 1998
  • 전복의 난황단백질의 특성을 조사하기 위하여 성숙한 참전복 암컷의 난소난 추출물로부터 sepharose Cl-4B gel chromatography을 사용하여 난황단백질을 분리하였다. 암컷과 수컷의 혈청과 난소난 추출물에 대한 항혈청을 이용하여 암수혈청과 난소난 추출물을 면역전기영동과 Ouchterlony 면역확산을 한 결과, 성숙한 암컷 혈청에는 암컷 특이 혈청 단백질(female specific serum protein) 이 존재하였으며, 이것은 난소난 추출물과 동일한 항원성을 가지고 있었다. 한 종류의 난황단백질이 난소난 추출물로부터 분리되었으며, 이 난황단백질은 SDS 전기영동에 의해 분자량이 각각 181kDa과 113kDa이 되는 2개의 subuit로 구성되어 있었다. 이들 난황단백질에 대한 항혈청은 성숙한 암컷 특이 혈청단백질과 간췌장 추출액과 침강반응을 보였으며 서로 교차반응이 일어났으나, 성숙한 수컷 간췌장 추출물에 대해서는 반응이 일어나지 않았다.

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입자 크기에 따른 난황죽의 이화학적 및 영양학적 특성 (Effect of Particle Size on the Physicochemical and Nutritional Properties of Egg Yolk Porridge)

  • 김혜란;김미리
    • 동아시아식생활학회지
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    • 제20권1호
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    • pp.77-83
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    • 2010
  • The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.

Antioxidant and Immune-Modulating Activities of Egg Yolk Protein Extracts

  • Lee, Jae Hoon;Lee, Yunjung;Paik, Hyun-Dong;Park, Eunju
    • 한국축산식품학회지
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    • 제42권2호
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    • pp.321-331
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    • 2022
  • Egg yolk is widely used to extract lecithin, which is utilized in the food and cosmetics industry. After lecithin is removed, the rest of egg yolk is generated as a by-product. Thus, it is necessary to properly utilize it. In this study, egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W). Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant activities of EYE-E and EYE-W were determined using cellular antioxidant capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant (p<0.05) scavenging effects on intracellular reactive oxygen species (ROS) in a dose dependent manner. At a concentration of 50 ㎍/mL, EYE-W showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W also exhibited protective effects against DNA damage caused by oxidative stress. After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to oxidative stress was decreased to 36.2% and 31.8% levels, respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could be used as functional food ingredients with excellent antioxidant and immunomodulatory activities in the food industry.

Spirulina platensis 첨가가 산란계에서의 난 생산 및 난황 Cholesterol 함량에 미치는 영향 (Effects of Dietary Spirulina platensis Supplementation on Laying Hen Performance and Egg Cholesterol Contents)

  • 오상집;정연종;이준엽;이현용
    • 한국가금학회지
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    • 제22권3호
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    • pp.161-166
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    • 1995
  • To evaluate the nutritional values of Spirulina platensis as the protein supplement for laying heo diet, two experimental diets (Control, Spirulina platensis 2%) were prepared. Total 120, 40-wk old ISA Brown layer hens were randomly employed with 15 hens per replicate and 4 replicates per treatment. Hen-day egg production, egg weight, feed intake, intake /egg weight, egg shell thickness, yolk color score and yolk cholesterol content were examined during 6 weeks of experimental period. Hen-day egg production and feed conversion ratio (intake /egg weight) were significantly (P<0.01) improved by the 2% Spirulina plalensis supplementation. However, there were no differences in egg weight and feed intake between hens fed two experimental diets. Egg from hens fed Spirulina platensis 2% diet have more yellowish yolk color than the control egg although there was no difference in egg shell thickness. Yolk cholesterol content was significantly (P

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Enzymatic Hydrolysis of Egg Yolk Protein in Continuous Packed Column Operation

  • Kang, Byung-Chul;Lee, Sang-Uk
    • 한국생물공학회:학술대회논문집
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    • 한국생물공학회 2003년도 생물공학의 동향(XIII)
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    • pp.485-489
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    • 2003
  • Enzymatic hydrolysis of egg yolk Protein was carried out in continuous packed column reactor Five supports for enzyme immobilization were evaluated in this study. We investigated the optimum operation variables - pH, temperature, and flow rate in continuous reactor operation.

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Salmonella enteritidis의 편모항원에 대한 난황항체의 ,생산 x Production of Egg Yolk Antibodies against Flagella Antigen of Salmonella enteritidis

  • 김정우
    • 한국가금학회지
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    • 제25권4호
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    • pp.161-167
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    • 1998
  • 가금 및 가축의 살모넬라중을 일으키는 에서 편모항원을 순수분리하고 이를 면역원으로 산란계에 면역하여 난황 중에 형성된 항체와 혈청간에 면역 반응을 조사하고 생산된 에 대한 특이난황 항체의 특이성 검사와 항체회수율 검사를 실시한 결과S. enteritidis는 다음과 같다. 1. S. enteritidis에서 순수 분리한 flagella protein 의 분자량은 54.6 kDa으로 나타났다. 2. 산란계의 혈청중 항체가 형성은 면역 후 2주경부터 급격히 증가하기 시작하여 6주경에 최고의 항체가 수준에 도달하였다. 반면에 난황중 항체가는 면역 후 4주경부터 급격히 증가하기 시작하여 6주경에 혈청항체가 수준과 동일하게 도달되며, 10주 이후에는 혈청항체가 수준보다 높게 형성되어 일정한 수준을 유지하였다. 3. S. enteritidis의 flagella protein을 면역원으로 산란계에 면역하여 생산된 난황항체는 주로 S. enteritidis 균주에서만 특이적으로 반응하며 E. coli (Kl2:K99, K88+, 987P) 균체에서는 반응이 전혀 없는 것으로 나타났다. 4. 한개의 난으로부터 분리한 IgY의 함량은 106 mg이었으며 회수율은 88.3%였다.

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