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Zhang Q, Zhang X, Qi Y, Li Y, Guo Y, Jiang H, Chen Y, Liu J. Interaction mechanism and compatibility studies of silk protein peptide (SPP) with the common surfactants SDS and DTAB. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 322:124833. [PMID: 39033608 DOI: 10.1016/j.saa.2024.124833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 07/09/2024] [Accepted: 07/13/2024] [Indexed: 07/23/2024]
Abstract
The molecular interaction of low-molecular-weight SPP with common surfactants (SDS and DTAB) is a more complicated process than has been long believed. In this work, the interaction mechanism between SDS/DTAB and SPP was proposed using multiple methods including conductivity measurements, ST, UV-vis, FT-IR, DLS, fluorescence spectroscopy, and molecular docking simulations. Moreover, the foaming properties of the mixed systems were studied, and they were evaluated as cosmetics preservatives. The effects of various surfactant and protein concentrations and ratios on compatibility and functionality were studied. Based on the results, the mechanism of complex formation was identified as a cooperative van der Waals interaction followed by hydrophobic interaction and hydrogen bonding. A simpler head group leads to easier aggregation and interaction with the SPP, the formation of smaller-sized complexes, and a weaker impact on the fluorescence intensity. Thus, SDS monomers easily aggregate on SPP chains, leading to a stronger influence on the final secondary structure of SPP. This was confirmed by multiple spectroscopy methods. Comparing its single surfactant system, the SDS-SPP solution demonstrates better foaming power and the DTAB-SPP solution shows higher bacteriostatic activity. The good compatibility between SDS/DTAB and SPP can improve the functional properties of SDS or DTAB as well as lower the optimal concentration of each component. These results provide data and theoretical support for the design of cosmetic product formulas.
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Affiliation(s)
- Qian Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China.
| | - Xinru Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China
| | - Yaxuan Qi
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China
| | - Yutong Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China
| | - Yu Guo
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China
| | - Hanlu Jiang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China
| | - Yanrong Chen
- College of Biological and Chemical Engineering, Qilu Institute of Technology, Jinan, Shandong 250200, China
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, China.
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Liu X, Zhang Z, Chen Y, Zhong M, Lei Y, Huo J, Ma L, Li S. Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels. Food Chem 2024; 460:140785. [PMID: 39121770 DOI: 10.1016/j.foodchem.2024.140785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Egg white protein is widely used in food, chemical, medical and other fields due to its excellent thermal gel properties. However, the regularity of egg white thermal gel (EWTG) by temperature influence is still unknown. In this study, we investigated the potential mechanism of temperature (75-95 °C, 15 min) gradient changes inducing thermal aggregation and gel formation of EWTG. The results showed that changes in textural characteristics and water holding capacity (WHC) of EWTGs depended on switching in protein aggregation morphology (spherical shape - chain shape - regiment shape) and gel network structure differences ("irregular bead-like" - "regular lamellar structure"). In addition, proteomics indicated that the generation of amorphous protein aggregates at 95 °C might be related to Mucin 5B as the aggregation core. The research revealed the EWTG formation from "whole egg white protein" to "single molecules", aiming to provide a reference for quality control in gel food processing.
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Affiliation(s)
- Xin Liu
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ziwei Zhang
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yujie Chen
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Mengzhen Zhong
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yuqing Lei
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jiaying Huo
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Lulu Ma
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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Ding Y, Xiao N, Guo S, Lin J, Chen L, Mou X, Ai M. Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming property. Food Chem 2024; 459:140377. [PMID: 38991442 DOI: 10.1016/j.foodchem.2024.140377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 07/03/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
Abstract
This study aimed to investigate the mechanism of NaCl perturbed preheat-treated egg white proteins' (EWPs) physicochemical and structural properties to modulate the foaming property (FP). The results revealed that NaCl regulated the salinolysis (5 mM) - salt precipitation (50 mM) - gradual or complete coverage with hydrated Na+ of the hydration layer (100-300 mM) - enhanced Cl- hydration repulsion (500 mM) of EWP, showing a gradual decrease in aggregates particle size, and reversibility of structural freedom, including moleculer flexibility and surface hydrophobicity. Whereas preheating temperature affected the secondary structure rearrangement and tertiary conformation exposure, and excessive temperature reduced foaming capacity while enhanced foam stability, with a tight correlation between NaCl-mediated EWPs' FP and the extent of Na+ covering the hydration layer. The findings provide a theoretical basis for processing factors to modulate the protein hydration layer to influence the functional properties.
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Affiliation(s)
- Yiwen Ding
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Nan Xiao
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Shanguang Guo
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Junhao Lin
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Lintao Chen
- Teachers College for Vocational and Technical Education, Guangxi Normal University, Guilin, 541004, China
| | - Xiangwei Mou
- Teachers College for Vocational and Technical Education, Guangxi Normal University, Guilin, 541004, China..
| | - Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China..
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Qing M, Zang J, Liu Y, Chi Y, Chi Y. Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions. Int J Biol Macromol 2024:136446. [PMID: 39389481 DOI: 10.1016/j.ijbiomac.2024.136446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2024] [Revised: 10/04/2024] [Accepted: 10/07/2024] [Indexed: 10/12/2024]
Abstract
Heat stress is a critical step in the processing of liquid egg white; however, this treatment can severely affect its foaming properties. This study aims to elucidate the mechanisms underlying the decline in foaming properties of liquid egg white during heat stress. The research begins by examining the adverse effects of heat stress on the foaming properties of liquid egg whites, where an increase in apparent viscosity, turbidity, and particle size is initially observed, indicating the formation of aggregates. After heat stress, the binding water capacity of the liquid egg white increases, intermolecular forces strengthen, and the secondary structure transforms towards β-sheet and β-turn configurations, while surface hydrophobicity decreases. Heat stress promotes the transition of liquid egg white into a more stable gel state. Additionally, electrophoresis results show the disappearance of bands for ovomucin subunit, ovotransferrin, and lysozyme, while microscopic observations reveal a rougher surface texture of the samples. In summary, this study provides insights and theoretical basis for understanding the mechanisms behind the decline in foaming properties of liquid egg whites under heat stress.
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Affiliation(s)
- Mingmin Qing
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Jingnan Zang
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Yaotong Liu
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food, Northeast Agricultural University, Harbin 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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Gu J, Pan MH, Chiou YS, Wei S, Ding B. Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin. Int J Biol Macromol 2024; 278:134561. [PMID: 39127283 DOI: 10.1016/j.ijbiomac.2024.134561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 07/29/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Pickering emulsions were co-stabilized by nanoliposome (NL) and thermally denatured ovalbumin (DOVA) based on the induction of OVA with strong particle characteristics through thermal denaturation. DOVA-NL particles were spherical and their sizes were mainly distributed between 50 and 100 nm. The surface tension and interfacial tension of DOVA-NL were significantly reduced, and the surface hydrophobicity, amphiphilicity and free -SH content of DOVA were enhanced after complexation with NL. The content of α-helix and β-sheet in DOVA decreased, whereas the content of β-turn and random coil increased after complexation with NL. Hydrophobic interactions, hydrogen bonding and electrostatic forces played a vital role in the interactions between NL and DOVA, leading to conformational changes in DOVA. The number of binding sites between NL and DOVA was more than one, and the interaction between NL and DOVA was exothermic and spontaneous. The emulsification index showed that DOVA-NL-stabilized Pickering emulsions (DNPE) were significantly more stable than DOVA-stabilized emulsions. DOVA-NL particles adsorbed at the oil-water interface and the droplet size of DNPE was smaller than that of DOVA-stabilized emulsions. This study suggests that it may be an effective strategy to improve the stability of Pickering emulsions through co-stabilization with NL and DOVA.
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Affiliation(s)
- Jinhui Gu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC
| | - Yi-Shiou Chiou
- College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan, ROC
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
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Qi Q, Shi D, Su W, Mu Y. N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment. Food Chem X 2024; 21:101244. [PMID: 38420501 PMCID: PMC10900575 DOI: 10.1016/j.fochx.2024.101244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/29/2024] [Accepted: 02/17/2024] [Indexed: 03/02/2024] Open
Abstract
The posttranslational N-glycosylation of food proteins is important to their structure and function. However, the N-glycoproteomics of yellow preserved egg white were rarely reported. This study explored the changes of N-glycoproteome in yellow preserved eggs white after salt and alkali treatment. A total of 213 N-glycosites were identified on 102 glycoproteins, revealing prevalent glycosylation motifs and multiple N-glycosites within proteins. Salt and alkali treatment significantly altered the glycosylation patterns, impacting major proteins differently. GO analysis indicated the roles of differentially expressed glycoproteins in responding to stimuli and biological regulation. KEGG analysis emphasized the importance of salivary secretion pathway in enzyme secretion and peptide generation. Protein domain analysis highlighted the downregulation of Serpin. Protein-protein interaction networks revealed Apolipoprotein B as central players. This study provides essential structural information on the glycosylation modifications of egg white proteins, contributing to our understanding of the mechanisms behind the functional properties of preserved eggs.
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Affiliation(s)
- Qi Qi
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Denghui Shi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China
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7
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Hu G, Zhao B, Ma L, Yao X, Li S, Harlina PW, Wang J, Geng F. Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis. Int J Biol Macromol 2024; 262:129973. [PMID: 38325697 DOI: 10.1016/j.ijbiomac.2024.129973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/09/2024]
Abstract
The formation of the egg white precipitate (EWP) during dilution poses challenges in food processing. In this paper, the effects of 90 W and 360 W ultrasonic intensities on the inhibition of EWP formation were investigated. The findings revealed that 360 W sonication effectively disrupted protein aggregates, decreasing the dry matter of EWP by 5.24 %, particle size by 57.86 %, and viscosity by 82.28 %. Furthermore, the ultrasonic pretreatment unfolded protein structures and increased the content of β-sheet structures. Combined with quantitative proteomics and intermolecular forces analysis, the mechanism by which ultrasonic pretreatment inhibited water-diluted EWP formation by altering protein interactions was proposed: ultrasonic pretreatment disrupted electrostatic interactions centered on lysozyme, as well as hydrogen-bonding interactions between ovomucin and water. In conclusion, our research provides valuable insights into the application of ultrasonic pretreatment as a means to control and improve the quality of egg white-based products.
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Affiliation(s)
- Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lulu Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xuan Yao
- College of food science and technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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Wang X, Hu G, Wang X, Ma L, Li S, Wang J, Geng F. Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment. Int J Biol Macromol 2023; 253:127497. [PMID: 37858647 DOI: 10.1016/j.ijbiomac.2023.127497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
Poor rehydration is one of the key factors affecting the functional properties of egg white powder (EWP). Reducing rehydrated precipitates is important for the processing and application of EWP. In this study, effects of ultrasonic pretreatment on the physicochemical and functional properties of EWP rehydration solutions were studied with the aim of revealing the mechanism of ultrasonic pretreatment to improve rehydration. Compared with freeze-dried EWP (FD) and spray-dried EWP (SD), the percentage of ultrasonic pretreated FD (UFD) and ultrasonic pretreated SD (USD) rehydrated precipitates decreased by 13.0 % and 5.6 %, respectively, after ultrasonic pretreatment (0.25 W/mL for 10 min); and the average particle sizes of UFD and USD solutions decreased by 22.5 % and 15.5 %, respectively. Fourier transform infrared spectroscopy showed that ultrasonic pretreatment caused higher β-sheet content in the protein secondary structure of UFD rehydrated precipitates (49.2 %). Quantitative proteomic analysis revealed a decrease in the abundance of major egg white proteins (ovalbumin, ovotransferrin, ovomucoid and ovomucin) in the rehydrated precipitates of UFD, except for lysozyme. It was also shown that lysozyme-centered aggregates were disrupted in the rehydrated precipitates of UFD. Our research suggests that ultrasonic pretreatment improves EWP rehydration by reducing the interactions between high abundance proteins as well as improving the solubility of high abundance proteins.
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Affiliation(s)
- Xiaolin Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xuemei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lulu Ma
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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