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Updated: Aug 8, 2025
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Quantitative proteomics study on the changes of egg white of yellow preserved primary chicken eggs soaked in alkali
Denghui Shi1, Wei Su1, Yingchun Mu1
1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Abstract:
In order to investigate the changes of egg white of primary chicken eggs after being soaked in alkali solution, the tandem mass tags (TMT)-labeled quantitative proteomic technology combined with bioinformatics was conducted in this study. The results indicated that 100 differentially expressed proteins (DEPs) in yellow preserved primary egg white (YPPEW), 75 of which were highly and significantly correlated with the quality traits of YPPEW (| r | ≥ 0.9000, P < 0.01). Most of DEPs were involved in cellular processes by binding in extracellular space. Six pathways revealed the potential anti-inflammatory, anti-virus, anti-cancer and neuromodulatory mechanism of YPPEW. The current research provided a theoretical basis for the further study on YPPEW.
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