Eggs as a source of protein

Lysozyme-Immobilized Polyethersulfone Membranes with Satisfactory Hemocompatibility and High Enzyme Activity for Endotoxin Removal

Endotoxin adsorption has received extensive attention in the field of blood purification. However, developing highly efficient endotoxin adsorbents with excellent hemocompatibility remains challenging. In this study, we propose a new approach for developing the functional polyethersulfone (PES) membrane to remove endotoxins. First, the PES polymer is grafted with polyethylene glycol methyl acrylate (PEG-MA) in a homogeneous phase system via γ irradiation, and PES-g-PEG can be directly used to prepare the membrane by the phase inversion method. Then, polydopamine (PDA) is coated as an adhesive layer onto a PES-g-PEG membrane in an alkaline aqueous solution, and lysozyme (Lyz) is covalently immobilized with PDA through the Schiff base reaction. Lysozyme acts as an affinity adsorption ligand of endotoxin through charge and hydrophobic action. Our study reveals that the PEG branched chain and the PDA coating on the PES membrane can maintain the secondary structure of lysozyme, and thus, the immobilized Lyz can maintain high activity. The adsorption capacity of endotoxins for the PES-g-PEG/PDA/Lyz membrane is 1.28 EU/mg, with an equilibrium adsorption time of 6 h. Therefore, the PES-g-PEG/PDA/Lyz membrane shows great potential application in the treatment of endotoxemia.

Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination

In this study, the effects of ultrafiltration technique on the desalination efficiency, nutrient content, physicochemical properties, functional properties, texture profile, and microstructure of salted duck egg white were evaluated. The results showed that ultrafiltration can remove 92.93% salt from salted duck egg white (SDEW) and final salt% of desalted duck egg white (DDEW) was 0.65%. The analysis of nutrient content and amino acid of SDEW and desalted duck egg white powder (DDEWP) sample was significantly lower than those of fresh duck egg white (FDEW). Although emulsifying capacity of SDEW, DDEW, and DDEWP exhibited significantly lower than that of FDEW, an excellent foaming ability was found in those samples. Moreover, the texture profiles (gel strength, hardness and elasticity) of SDEW, DDEW, and DDEWP samples presented lower value than FDEW. The observation of microstructure, DDEWP possessed smooth surface of protein globules with deep hole liked donuts and distribution of a few of salt crystals. While salted duck egg white powder (SDEWP) had a raisin-like surface formation with salt formed cubic crystals. Overall, both liquid and dried material of desalted duck egg could be used as a good ingredient in baking food due to their excellent foaming capacity.

Identification of TENP as the Gene Encoding Chicken Egg White Ovoglobulin G2 and Demonstration of Its High Genetic Variability in Chickens

Ovoglobulin G2 (G2) has long been known as a major protein constituent of chicken egg white. However, little is known about the biochemical properties and biological functions of G2 because the gene encoding G2 has not been identified. Therefore, the identification of the gene encoding G2 and an analysis of its genetic variability is an important step toward the goal of understanding the biological functions of the G2 protein and its utility in poultry production. To identify and characterize the gene encoding G2, we separated G2 from egg white using electrophoresis on a non-denaturing polyacrylamide gel. Two polymorphic forms of G2 protein (G2^A and G2^B), with different mobilities (fast and slow respectively), were detected by staining. The protein band corresponding to G2^B was electro-eluted from the native gel, re-electrophoresed under denaturing conditions and its N-terminal sequence was determined by Edman degradation following transfer onto a membrane. Sequencing of the 47 kDa G2^B band revealed it to be identical to TENP (transiently expressed in neural precursors), also known as BPI fold-containing family B, member 2 (BPIFB2), a protein with strong homology to a bacterial permeability-increasing protein family (BPI) in mammals. Full-length chicken TENP cDNA sequences were determined for 78 individuals across 29 chicken breeds, lines, and populations, and consequently eleven non-synonymous substitutions were detected in the coding region. Of the eleven non-synonymous substitutions, A329G leading to Arg110Gln was completely associated with the noted differential electrophoretic mobility of G2. Specifically G2^B, with a slower mobility is encoded by A329 (Arg110), whereas G2^A, with a faster mobility, is encoded by G329 (Gln110). The sequence data, derived from the coding region, also revealed that the gene encoding G2 demonstrates significant genetic variability across different chicken breeds/lines/populations. These variants, and how they correlate with egg white properties, may allow us to understand further G2’s functions.

Multimodality characterization of microstructure by the combination of diffusion NMR and time-domain diffuse optical data

Combining datasets with a model of the underlying physics prior to mapping of tissue provides a novel approach improving the estimation of parameters. We demonstrate this approach by merging near infrared diffuse optical signal data with diffusion NMR data to inform a model describing the microstructure of a sample. The study is conducted on a homogeneous emulsion of oil in a dispersion medium of water and proteins. The use of a protein based background, rich in collagen, introduces a similarity to real tissues compared to other models such as intralipids. The sample is investigated with the two modalities separately. Then, the two datasets are used to inform a combined model, and to estimate the size of the microstructural elements and the volume fraction. The combined model fits the microstructural properties by minimizing the difference between experimental and modelled data. The experimental results are validated with confocal laser scanning microscopy. The final results demonstrate that the combined model provides improved estimates of microstructural parameters compared to either individual model alone.

Synthesis of Ni0.6Cu0.4Fe2O4 Ferrite Fine Powder Using Egg White Method

Polycrystalline ferrites powders samples: Ni0.6Cu0.4Fe2O4 were synthesized by using metal nitrates and freshly extracted egg white, all the samples were sintered at 500°C,520°C, 550°C, 580°C and 600°C for 3h,6h,9h, respectively. The better synthesis conditions were investigated by analyzed the effect of sintering temperature and soaking time on structural, grain size and magnetic properties using X-ray diffraction (XRD), laser grain size analyzer (LPSA) and vibrating sample magnetometer (VSM). From the above analysis, the better synthesis conditions is set two insulation work steps: First at 240°C for 1h, then heating to 440°C for 2h, finally sintering at between 520°C and 550°C for 6h.

Synthesis and Characterization of Anatase Titanium Dioxide Nanoparticles Using Egg White Solution via Sol-Gel Method

Anatase titanium dioxide nanoparticles (TNPs) are synthesized by a simple and cost-effective process with and without freshly water-soluble egg white proteins (albumin) via sol-gel method. The main advantage of using egg white proteins as a gelling agent is that it can provide long-term stability for nanoparticles by preventing particles agglomeration. The X-ray diffraction and FTIR results indicate that the synthesized nanoparticles have only the anatase structure without the presence of any other phase impurities. Additionally, the TNPs are characterized by a number of techniques such as thermogravimetric analysis (TGA), X-ray diffraction analysis (XRD), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and ultraviolet visible spectra (UV-vis). The sizes of titanium dioxide nanoparticles with and without using egg white solution are12.55±3.42 nm and21.45±4.21 nm, respectively. The results indicate that egg white solution is a reliable and cheap green gelling agent that can be used as a matrix in the sol-gel method to synthesis tiny size TNPs.

Hydrothermal synthesis of momordica-like CuO nanostructures using egg white and their characterisation

In this paper, we report on the preparation of momordica-like CuO nanostructures by the hydrothermal method using freshly extracted egg white protein (ovalbumin) in an aqueous medium. These momordica-like CuO nanostructures were characterised by X-ray diffraction (XRD) and field-emission scanning electron microscopy (FE-SEM). XRD patterns showed that these nanostructures had a polycrystalline nature with a monoclinic structure. FE-SEM images indicated that the momordica-like CuO nanostructures obtained at 180°C for 15 h were composed of CuO nanorods with a length of less than 100 nm and a width ranging from 30 nm to 50 nm. Finally, a possible growth mechanism for the momordica-like CuO nanostructures is proposed and discussed.

Formal descriptions for formulation

Two formalisms used to describe the physical microstructure and the organization of formulated products are given. The first, called "complex disperse systems formalism" (CDS formalism) is useful for the description of the physical nature of disperse matter. The second, called "non periodical organizational space formalism" (NPOS formalism) has the same operators as the CDS formalism, but different elements; it is useful to describe the arrangement of any objects in space. Both formalisms can be viewed as the same, applied to different orders of magnitude for spatial size.

Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy

The scientific strategy of molecular gastronomy includes modelling ‘culinary definitions’ and experimental explorations of ‘culinary precisions’. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes

Interactions involved in ovomucin gel-forming properties: a rheological-biochemical approach

Different kinds of interactions involved in the properties of ovomucin gel formation from hen egg white were studied by combining physical and biochemical methods. A decrease in viscosity of the ovomucin gel was observed when it was subjected to chymotrypsin or sonication treatment. The viscosity decrease correlated with a change from non-Newtonian to Newtonian properties of the ovomucin gel. By treatment of the gel with either 5 M guanidinium HCl, 6 M urea, or 5% sodium dodecyl sulfate a change from non-Newtonian to Newtonian properties was also obtained. Although high ionic strength or sialic acid liberation from the ovomucin gel by neuraminidase treatment provoked a decrease in viscosity, it was not followed by a change in non-Newtonian properties. The results obtained suggest that different noncovalent interactions might be involved in gel formation. Electrostatic interactions (partially destroyed by sialic acid removal or 2 M NaCl) and hydrophobic interactions might be responsible for protein-mucin and mucin-mucin interactions. Other bonds susceptible to chymotrypsin treatment and sonication would be involved in the interaction between mucin subunits.

Separation of lipid-free egg yolk proteins by high-pressure liquid chromatography using solvents containing formic acid

A method for obtaining total protein patterns from lipid-containing systems, in particular egg yolk, is described. After dispersion of the yolk in 8 M guanidine hydrochloride solution, lipid is removed by extraction with chloroform-methanol and petrol. The protein solution is applied to a high-pressure liquid chromatograph and eluted with a gradient of formic acid, isopropanol, and acetonitrile. In measurements on a known yolk protein, duck apovitellenin I, the method did not cause irreversible formylation of N-terminal or other residues. The method was used (1) to compare protein patterns of whole yolk from hen and quail eggs; (2) to isolate and partially sequence quail apovitellenin I; and (3) to compare protein patterns of "white yolk" and "yellow yolk."

Effects of temperature on food proteins and its implications on functional properties

This article surveys the knowledge in the area of protein structure and chemistry of denaturation prior to an indepth review of the effects of heat on soy, milk, and egg proteins. It also reviews the methods available to assess denaturation of proteins. Protein denaturation is an ambiguous phenomenon and the consequences of denaturation on the functional properties of proteins is further confounded by this ambiguity. For each of the three food proteins, the known chemistry of individual proteins is reviewed followed by observations made on changes induced by heat in each protein group. Food proteins are not pure entities and purification and physicochemical characterization of various components of the food proteins have not been thoroughly investigated. Further, food is a complex milieu of water, fat, carbohydrate, vitamin, minerals, etc. along with proteins, and processing affects not only each individual component in the food but also the nature and intensity of intercomponent interactions in a food.

A clinical and immunological study of allergy to hen's egg white. VI. Occurrence of proteins cross-reacting with allergens in hen's egg white as studied in egg white from turkey, duck, goose, seagull, and in hen egg yolk, and hen and chicken sera and flesh

The occurrence of proteins cross-reacting with allergens in hen's egg white was studied in turkey, duck, goose and seagull egg whites, in hen egg yolk, and in hen and chicken sera and flesh. The study was based upon quantitative immunoelectrophoretic techniques. The different egg whites were all found to contain proteins cross-reacting with most of the allergens in hen's egg white, but the degree of cross-reactivity varied considerably among the various egg whites. All egg whites contained proteins able to bind human IgE-antibody in the sera of patients with allergy to hen's egg white. Several proteins cross-reacting with allergens in hen's egg white were also detected in egg yolk and in hen and chicken sera and flesh. Clinical implications of the results are discussed.

Survival of Salmonella typhimurium and Staphylococcus aureus in eggs cooked by different methods

Shell eggs inoculated with Salmonella typhimurium and Staphylococcus aureus were cooked by recommended procedures for boiling, poaching, and frying. Except for poaching, the recommended procedures were inadequate in destroying the inoculum placed in the yolk. Boiling for 7 min was necessary for complete destruction of S. typhimurium and it took 12 min of boiling to destroy Staph. aureus. Cooking time-temperature relationship for complete kill depended on the cooking method with fried eggs. Four minutes and 70 C were needed for covered eggs, 3 min on each side at 64 C for turned over eggs, while cooking for 7.5 min at 64 C for sunnyside eggs was not sufficient for destruction of both of the test organisms. None of the test organisms could be recovered from omelets baked by the recommended procedure (86 C for 25 min). Scrambling for 1 min at 74 C was required for the complete destruction of S. typhimurium and 2 min at 78 C for Staph. aureus.

A clinical and immunological study of allergy to hen's egg white. V. Purification and identification of a major allergen (antigen 22) in hen's egg white

Antigen 22 (ag-22) in hen's egg white, previously shown to be one of the major allergens in the egg white, was partially purified by combining biochemical separation techniques and quantitative immunoelectrophoretic methods. The molecular weight of ag-22 was found to be approximately 78,000 using analytical ultracentrifugation and pI was determined to be 6.1, which is appropriate with the values of ovotransferrin. It was concluded that ag-22 is identical with ovotransferrin. The ability of ovotransferrin to react in the human IgE-system was demonstrated in vivo and in vitro, by means of skin prick tests and crossed radioimmunoelectrophoresis.

A clinical and immunological study of allergy to hen's egg white. III. Allergens in hen's egg white studied by crossed radio-immunoelectrophoresis (CRIE)

Allergens in hen's egg white were studied in crossed radio-immunoelectrophoresis (CRIE). Specific IgE-antibodies against different proteins in the egg white were examined in sera from 70 atopic patients with clinical hypersensitivity, and RAST greater than or equal to 2 to egg white. Ovalbumin, ovomucoid and an unidentified protein, antigen 22, were classified as major allergens. Specific IgE-antibodies against 10 more proteins in hen's egg white were detected. IgE-antibodies against lysozyme could not be detected.

[Keeping quality of hard boiled eggs]

Only a few and contradictory results are available on the storage stability of hard boiled eggs which are of considerable importance for institutional feeding. Therefore four storage experiments on about 500 hard boiled eggs each were carried out and chemical and sensorial changes occurring during storage investigated. The one-day-old eggs of the same origin were boiled for 17 minutes under standard conditions and subsequently stored in air at a relative humidity between 73 and 85% at 4 degrees C (experiment No. 1), at 20 degrees C (experiments No. 2 and 3) and in pure carbon dioxide at 20 degrees C (experiment No. 4). Immediately after boiling, the eggs used for experiments No. 3 were dipped into coloured resin for egg shells (natural Manila-Kopa; dissolved in ethanol and stained with "Acillantechtgrün). Losses in weight during storages were distincly lower in the lacquered eggs than in the non-lacquered samples otherwise treated in the same manner. The weight decrease caused by the loss of water was extraordinarily high in pure CO2 and is due mainly the the decrease of the pH in the egg whites caused by the uptake of CO2. A few days after boiling the concentration of the free amino acids reached approximately the same level in albumen and yolk and remained practically constant over the following 3 weeks. For the breakdown of lecithine in yolk determined according to Grossfeld and Peter, a "deterioration quotient" of 6, like in unboiled eggs, was fixed as the limit value for unspoiled condition. Accordingly a possible storage time of 3 to 4 weeks resulted for the eggs stored at 4 degrees C and for the eggs treated with stained resin. The non-lacquered eggs stored in air or in CO2 at 20 degrees C reached the critical value in about 10 days. From the vitamins A, B1 and B2 only vitamin A showed considerable losses during storage. On the basis of the microbiological (3) and chemical findings and of the sensorial evaluation of colour, consistency, odour and taste of egg whites and yolks, the following storage times were determined for eggs in the quality class "saleable" requiring an overall rating not lower than 6 (satisfactory): 14 to 16 days, for non-lacquered eggs stored at 4 degrees C and for lacquered eggs at 20 degrees C whereas 5 days were found to be the maximum storage time for untreated eggs stored at 20 degrees C. If boiled eggs are stored in pure carbon dioxide at 20 degrees C, a distinct quality loss is observed already after a few days.

Thermal transitions in the low-density lipoprotein and lipids of the egg yolk of hens

1. Differential sanning calorimetry and light-scattering have been used to investigate temperature-dependent transitions in low-density lipoprotein and in lipids from hens' egg yolk. Yolks of different fatty acid composition were obtained by varying the dietary lipid and by adding methyl sterculate to the hen's diet. 2. Lipoprotein solutions in 50 percent glycerol/water gave characteristic melting curves between -25 degrees C and 50 degrees C, and on cooling showed increases in light-scattering between 10 degrees C and -20 degrees C. The temperatures at which major changes occurred depended on the proportions of saturated and unsaturated fatty acids. 3. The thermal transitions in the intact lipoprotein in glycerol solution were reversible, but with marked hysteresis. Lipid extracted from the lipoprotein did not show temperature hystersis but the transition heats and melting curves similar to those of the intact lipoprotein. The results support the hypothesis of a "lipid-core" structure for low-density lipoproteins. 4. Scanning calorimetry of egg-yolk lecithins indicated a strong dependence of transition temperature on water content in the rane 3 percent-20 percent water. A rise in the mid-temperature of the liquid-crystalline to gel transition as the water content is lowered on freezing may be the primary event in the irreversible gelation of egg yolk and aggregation of lipoprotein.