Egg white protein(EWP)is widely used in the food industry for its technological properties,which are affected by diet-and breed-related changes in its composition.Therefore,the objective of this study was to analyse t...Egg white protein(EWP)is widely used in the food industry for its technological properties,which are affected by diet-and breed-related changes in its composition.Therefore,the objective of this study was to analyse the relationship between hen variety and the protein composition,functional characteristics,and physicochemical properties of egg white(EW)obtained from Black Bone(BB),Gushi(GS),Hy-Line(HY-LINE),and Harbin White(HW)chickens.The protein composition of EW was analysed by high performance liquid chromatography(HPLC),while the secondary structure of EWP was assessed by Raman spectroscopy.BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05).In accordance with the higher ovalbumin content,BB and GS EWs possessed significantly better foaming and gel properties,along with greater sulfhydryl group and disulfide bond content in the EWPs,than HY-LINE and HW EWs(p<0.05).Additionally,the ovotransferrin,ovomucin,and lysozyme contents also differed significantly among EWs from the four varieties(p<0.05).Further,the EWPs possessed significant differences in amino acid(AA)content,including essential AAs,those contributing to egg flavour,and those associated with children’s growth and preterm infant health.In conclusion,differences in protein composition likely led to dissimilar functional and physicochemical properties among EWs obtained from different hen varieties,which could provide a reference for food production and genetic breeding of laying hens.展开更多
We apologize for this,due to the writing problem,the data in the manuscript is entered incorrectly,however,the data in the Table 2 is correct.Now it is corrected as follows:In abstract,the sentence“BB and GS EWs had ...We apologize for this,due to the writing problem,the data in the manuscript is entered incorrectly,however,the data in the Table 2 is correct.Now it is corrected as follows:In abstract,the sentence“BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05)”,should convert to“BB and GS EWs had significantly higher ovalbumin content(60.26%and 57.15%,respectfully)than HY-LINE and HW EWs(54.39%and 54.11%,respectfully)(p<0.05).”展开更多
基金This work was supported by the China Agriculture Research System of MOF and MARA(CARS-40).
文摘Egg white protein(EWP)is widely used in the food industry for its technological properties,which are affected by diet-and breed-related changes in its composition.Therefore,the objective of this study was to analyse the relationship between hen variety and the protein composition,functional characteristics,and physicochemical properties of egg white(EW)obtained from Black Bone(BB),Gushi(GS),Hy-Line(HY-LINE),and Harbin White(HW)chickens.The protein composition of EW was analysed by high performance liquid chromatography(HPLC),while the secondary structure of EWP was assessed by Raman spectroscopy.BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05).In accordance with the higher ovalbumin content,BB and GS EWs possessed significantly better foaming and gel properties,along with greater sulfhydryl group and disulfide bond content in the EWPs,than HY-LINE and HW EWs(p<0.05).Additionally,the ovotransferrin,ovomucin,and lysozyme contents also differed significantly among EWs from the four varieties(p<0.05).Further,the EWPs possessed significant differences in amino acid(AA)content,including essential AAs,those contributing to egg flavour,and those associated with children’s growth and preterm infant health.In conclusion,differences in protein composition likely led to dissimilar functional and physicochemical properties among EWs obtained from different hen varieties,which could provide a reference for food production and genetic breeding of laying hens.
文摘We apologize for this,due to the writing problem,the data in the manuscript is entered incorrectly,however,the data in the Table 2 is correct.Now it is corrected as follows:In abstract,the sentence“BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05)”,should convert to“BB and GS EWs had significantly higher ovalbumin content(60.26%and 57.15%,respectfully)than HY-LINE and HW EWs(54.39%and 54.11%,respectfully)(p<0.05).”
