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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
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Postfertilization changes in nutritional composition and protein conformation of hen egg
Xiang Duan1, Mei Li, Fengfeng Wu
1State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, Jiangsu, China.
Journal of Agricultural and Food Chemistry
|November 21, 2013
Summary
Fertilized eggs offer a nutritional advantage before nine days of incubation, boasting higher essential free amino acids (EFAA) and monounsaturated fatty acids (MUFA). This makes them a promising low-cholesterol dietary supplement.
Area of Science:
- Food Science
- Biochemistry
- Nutritional Science
Background:
- Fertilized hen eggs are a traditional dietary supplement in Asian cultures.
- Understanding the impact of fertilization on egg composition is crucial for nutritional applications.
Purpose of the Study:
- To investigate the effects of fertilization on the nutritional composition and protein structure of hen eggs.
- To evaluate the potential of fertilized eggs as a dietary supplement.
Main Methods:
- Chemical analysis of lipid, essential free amino acid (EFAA), and fatty acid profiles (MUFA, PUFA).
- Assessment of protein hydrophobicity and electrostatic interactions.
- Circular dichroism spectroscopy to analyze protein secondary structure (β-sheet, unordered).
Main Results:
- Lipid levels in fertilized eggs decreased after 9 days of incubation.
- Pre-incubation (day 9) fertilized eggs showed higher EFAA and MUFA, but lower cholesterol and PUFA compared to unfertilized eggs.
- Fertilization led to increased protein hydrophobicity, decreased electrostatic interactions, reduced β-sheet structure, and increased unordered structure.
Conclusions:
- Fertilization significantly alters the nutritional profile and protein conformation of hen eggs.
- Fertilized eggs before 9 days of incubation are a potential source of EFAA and MUFA with reduced cholesterol.
- These findings support the use of fertilized eggs as a functional dietary supplement.
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