Skip to main content
SpringerLink
Log in

Determination of yolk:white ratio of egg using SDS-PAGE

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at different concentrations. A high coefficient of determination value (R2 = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. The accuracy of the model was tested using eleven LWE samples, and the yolk ratios of 90.9% of these samples were predicted successfully. Liquid whole egg (LWE) containing additional egg white up to 30% was also predicted with a low relative error of less than 10%. Yolk:white ratio of LWE samples and authentication of the components of LWE (containing extra white or water) can be determined using proposed method.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Agulló E, Gelós BS. Gas–liquid chromatographic determination of total and free cholesterol in egg pastas. Food Res. Int. 29: 77-80 (1996)

    Article  Google Scholar 

  • Ahn D, Kim S, Shu H. Effect of egg size and strain and age of hens on the solids content of chicken eggs. Poult. Sci. 76: 914-919 (1997)

    Article  CAS  Google Scholar 

  • Alleoni ACC, Antunes A. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate. Rev. Bras. Cienc. Avic. 6: 105-110 (2004)

    Article  Google Scholar 

  • Anton M, Beaumal V, Gandemer G. Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids 14: 327-335 (2000)

    Article  CAS  Google Scholar 

  • Awadé AC, Efstathiou T. Comparison of three liquid chromatographic methods for egg-white protein analysis. J. Chromatogr. B Biomed. Sci. Appl. 723: 69-74 (1999)

    Article  Google Scholar 

  • Belitz H-D, Grosch W, Schieberle P. Eggs. pp. 546-562. In: Food Chemistry. Springer, Leipzig (2009)

  • Bian Y-L, Yazaki S, Inoue M, Cai H-W. QTLs for sugar content of stalk in sweet sorghum (Sorghum bicolor L. Moench). Agric. Sci. China 5: 736-744 (2006)

  • Cizkova H, Voldrich M, Prokoratova V, Kvasnicka F. Determination of egg yolk content in egg liqueurs. Czech J. Food Sci. 22: 9-15 (2004)

    Article  Google Scholar 

  • Dev SRS, Raghavan GSV, Gariepy Y. Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs. J. Food Eng. 86: 207-214 (2008)

    Article  Google Scholar 

  • Freschi J, Razafindralambo H, Danthine S, Blecker C. Effect of ageing on different egg yolk fractions on surface properties at the air–water interface. Int. J. Food Sci. Technol. 46: 1716-1723 (2011)

    Article  CAS  Google Scholar 

  • Goni S, Oddone S, Segura J, Mascheroni R, Salvadori V. Prediction of foods freezing and thawing times: artificial neural networks and genetic algorithm approach. J. Food Eng. 84: 164-178 (2008)

    Article  Google Scholar 

  • Gossner CME, Schlundt J, Ben Embarek P, Hird S, Lo-Fo-Wong D, Beltran JJ, Teoh KN, Tritscher A. The melamine incident: implications for international food and feed safety. Environ. Health Perspect. 117: 1803-1808 (2009)

    Article  CAS  Google Scholar 

  • Grunert KG. Food quality and safety: consumer perception and demand. Eur. Rev. Agric. Econ. 32: 369-391 (2005)

    Article  Google Scholar 

  • Horwitz W. Official methods of analysis of the AOAC vol 534. Washington DC, Arlington, VA (1980)

    Google Scholar 

  • Huopalahti R, Anton M, López-Fandiño R, Schade R. Bioactive egg compounds. Springer, Berlin (2007)

    Book  Google Scholar 

  • Kemps BJ, Bamelis FR, De Ketelaere B, Mertens K, Tona K, Decuypere EM, De Baerdemaeker JG. Visible transmission spectroscopy for the assessment of egg freshness. J. Sci. Food Agric. 86: 1399-1406 (2006)

    Article  CAS  Google Scholar 

  • Kvasnička F. Determination of egg white lysozyme by on‐line coupled capillary isotachophoresis with capillary zone electrophoresis. Electrophoresis 24: 860-864 (2003)

    Article  Google Scholar 

  • Laca A, Paredes B, Díaz M. A method of egg yolk fractionation. Characterization of fractions. Food Hydrocolloids 24: 434-443 (2010)

    Article  CAS  Google Scholar 

  • Laemmli UK. Cleavage of Structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970)

    Article  CAS  Google Scholar 

  • Le Denmat M, Anton M, Beaumal V. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules. Food Hydrocolloids 14: 539-549 (2000)

    Article  Google Scholar 

  • Mc Bee LE, Cotterill OJ. Ion-exchange chromatography and electrophoresis of egg yolk proteins. J. Food Sci. 44: 656-667 (1979)

    Article  CAS  Google Scholar 

  • Naderi N, House JD, Pouliot Y. Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks. J. Food Eng. 141: 85-92 (2014)

    Article  CAS  Google Scholar 

  • Navidghasemizad S, Temelli F, Wu J. Physicochemical properties of leftover egg yolk after livetins removal. LWT Food Sci. Technol. 55: 170-175 (2014)

    Article  CAS  Google Scholar 

  • Osborne BG, Barrett GM. Compositional analysis of liquid egg products using infrared transmission spectroscopy. Int. J. Food Sci. Technol. 19: 349-353 (1984)

    Article  CAS  Google Scholar 

  • Pellati F, Benvenuti S, Magro L, Melegari M, Soragni F. Analysis of phenolic compounds and radical scavenging activity of Echinacea spp. J. Pharm. Biomed. Anal. 35: 289-301 (2004)

    Article  CAS  Google Scholar 

  • Pipich V, Balz M, Wolf SE, Tremel W, Schwahn D. Nucleation and growth of CaCO3 mediated by the egg-white protein ovalbumin: a time-resolved in situ study using small-angle neutron scattering. J. Am. Chem. Soc. 130: 6879-6892 (2008)

    Article  CAS  Google Scholar 

  • Raikos V, Hansen R, Campbell L, Euston SR. Separation and identification of hen egg protein isoforms using SDS-PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry. Food Chem. 99: 702-710 (2006)

    Article  CAS  Google Scholar 

  • Roberts JR. Factors affecting egg internal quality and egg shell quality in laying hens. J. Poult. Sci. 41: 161-177 (2004)

    Article  CAS  Google Scholar 

  • Rossi M, Casiraghi E, Primavesi L, Pompei C, Hidalgo A. Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs. LWT Food Sci. Technol. 43: 436-441 (2010)

    Article  CAS  Google Scholar 

  • Sajdok J, Rauch P, Paluska E, Káš J. Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin. J. Sci. Food Agric. 53: 253-259 (1990)

    Article  CAS  Google Scholar 

  • Sharma K, Paradakar M. The melamine adulteration scandal. Food Secur. 2: 97-107 (2010)

    Article  Google Scholar 

  • Strixner T, Kulozik U. Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics. J. Food Eng. 117: 89-98 (2013)

    Article  CAS  Google Scholar 

  • Uysal RS, Boyacı İH, Soykut EA, Ertaş N. Effects of heat treatment parameters on liquid whole egg proteins. Food Chem. 216: 201-208 (2017)

    Article  CAS  Google Scholar 

  • Uysal RS, Mentes Yilmaz O, Boyaci IH. Determination of liquid egg composition using ATR‐FTIR spectroscopy and chemometrics. J. Sci. Food Agric. 99: 3572-3577 (2019)

    Article  CAS  Google Scholar 

  • Willians S. Official methods of analysis of the Association of Official Analytical Chemists. 14th edn. Association of Official Analytical Chemists, Arlington, VA (1984)

    Google Scholar 

  • Zhu X, Wang S, Liu Q, Xu Q, Xu S, Chen H. Determination of residues of cyromazine and its metabolite, melamine, in animal-derived food by gas chromatography–mass spectrometry with derivatization. J. Agric. Food Chem. 57: 11075-11080 (2009)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Mechanical Engineering, Istanbul Gedik University, 34876, Istanbul, Turkey

    Reyhan Selin Uysal

  2. Department of Food Processing, Abant Izzet Baysal University, 14650, Bolu, Turkey

    Esra Acar-Soykut

  3. Department of Food Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey

    Ismail Hakki Boyaci

Authors
  1. Reyhan Selin Uysal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Esra Acar-Soykut
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ismail Hakki Boyaci
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Reyhan Selin Uysal.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 785 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Uysal, R.S., Acar-Soykut, E. & Boyaci, I.H. Determination of yolk:white ratio of egg using SDS-PAGE. Food Sci Biotechnol 29, 179–186 (2020). https://doi.org/10.1007/s10068-019-00650-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-019-00650-4

Keywords

Search

Navigation