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Quantitative proteomic analysis of chicken egg white and its components
Jing Pu1, Bingye Zhao1, Xin Liu2
1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Food Research International (Ottawa, Ont.)
|June 14, 2023
Summary
Chicken egg white
Area of Science:
- Food Science
- Protein Chemistry
- Biochemistry
Background:
- Chicken egg white is a complex mixture of proteins.
- Understanding its components is crucial for food applications.
- Differences between thick egg white (TKEW) and thin egg white (TNEW) are not fully understood.
Purpose of the Study:
- To comprehensively compare the protein profiles and properties of chicken egg white and its components.
- To elucidate the molecular basis for differences in viscosity and insolubility.
- To provide insights for future egg white research and development.
Main Methods:
- Proteomic analysis to compare protein abundance.
- Spectroscopy, viscosity, and turbidity measurements.
- Analysis of protein solubility in egg white components.
Main Results:
- TKEW has significantly higher mucin and lysozyme content than TNEW.
- Electrostatic interactions between lysozyme and ovomucin likely cause TKEW's high viscosity and turbidity.
- Chalaza (CLZ) is rich in insoluble proteins and low in soluble proteins compared to whole egg white.
Conclusions:
- Protein composition differences explain the distinct properties of TKEW, TNEW, and CLZ.
- Findings offer a molecular basis for egg white thinning and property changes.
- Results support differential applications of egg white components in food technology.
