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

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 (R 2?=?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.

SUBMITTER: Uysal RS

PROVIDER: S-EPMC6992818 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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

Uysal Reyhan Selin RS Acar-Soykut Esra E Boyaci Ismail Hakki IH

Food science and biotechnology 20190812 2

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 (<i>R</i> <sup>2</sup> = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. ...[more]

PMID: 32064126

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egg yolk and white

Project description:egg yolk and white Raw sequence reads

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