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Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions.
J Agric Food Chem. 2005 Nov 30; 53(24):9329-36.JA

Abstract

The multiple functional properties of egg yolk are mostly influenced by its complex protein composition. The high lipid content of egg yolk as well as the low solubility of delipidated egg yolk lipoproteins make analysis by conventional chromatographic or electrophoretic techniques a difficult task. This work describes a method to profile egg yolk proteins after delipidation with acetone using sodium dodecyl sulfate polyacrylamide gel electrophoresis on precast 8-18% T polyacrylamide gradient gels. Twenty bands were obtained for the whole egg yolk profile with molecular weights ranging between 5 and 221 kDa. The bands were identified based on their molecular weight and by comparison with isolated egg yolk subfractions. The dissociation behavior under reducing and nonreducing conditions provided additionally helpful information for identification and characterization of the yolk proteins. The method presented is very well suited for assaying the thermal sensitivity of whole yolk and its components and thus for the characterization of heat treatment processes.

Authors+Show Affiliations

Technische Universität München, Central Institute for Nutrition and Food Research, Sections Technology and Protein Analysis, Weihenstephaner Berg 1, 85354 Freising, Germany.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16302743

Citation

Guilmineau, Fabien, et al. "Efficient Analysis of Egg Yolk Proteins and Their Thermal Sensitivity Using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis Under Reducing and Nonreducing Conditions." Journal of Agricultural and Food Chemistry, vol. 53, no. 24, 2005, pp. 9329-36.
Guilmineau F, Krause I, Kulozik U. Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. J Agric Food Chem. 2005;53(24):9329-36.
Guilmineau, F., Krause, I., & Kulozik, U. (2005). Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. Journal of Agricultural and Food Chemistry, 53(24), 9329-36.
Guilmineau F, Krause I, Kulozik U. Efficient Analysis of Egg Yolk Proteins and Their Thermal Sensitivity Using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis Under Reducing and Nonreducing Conditions. J Agric Food Chem. 2005 Nov 30;53(24):9329-36. PubMed PMID: 16302743.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. AU - Guilmineau,Fabien, AU - Krause,Ingolf, AU - Kulozik,Ulrich, PY - 2005/11/24/pubmed PY - 2006/2/4/medline PY - 2005/11/24/entrez SP - 9329 EP - 36 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 24 N2 - The multiple functional properties of egg yolk are mostly influenced by its complex protein composition. The high lipid content of egg yolk as well as the low solubility of delipidated egg yolk lipoproteins make analysis by conventional chromatographic or electrophoretic techniques a difficult task. This work describes a method to profile egg yolk proteins after delipidation with acetone using sodium dodecyl sulfate polyacrylamide gel electrophoresis on precast 8-18% T polyacrylamide gradient gels. Twenty bands were obtained for the whole egg yolk profile with molecular weights ranging between 5 and 221 kDa. The bands were identified based on their molecular weight and by comparison with isolated egg yolk subfractions. The dissociation behavior under reducing and nonreducing conditions provided additionally helpful information for identification and characterization of the yolk proteins. The method presented is very well suited for assaying the thermal sensitivity of whole yolk and its components and thus for the characterization of heat treatment processes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16302743/Efficient_analysis_of_egg_yolk_proteins_and_their_thermal_sensitivity_using_sodium_dodecyl_sulfate_polyacrylamide_gel_electrophoresis_under_reducing_and_nonreducing_conditions_ L2 - https://doi.org/10.1021/jf050475f DB - PRIME DP - Unbound Medicine ER -