Determination of yolk:white ratio of egg using SDS-PAGE

Reyhan Selin Uysal; Esra Acar-Soykut; Ismail Hakki Boyaci

doi:10.1007/s10068-019-00650-4

Determination of yolk:white ratio of egg using SDS-PAGE

Food Sci Biotechnol. 2019 Aug 12;29(2):179-186. doi: 10.1007/s10068-019-00650-4. eCollection 2020 Feb.

Authors

Reyhan Selin Uysal¹, Esra Acar-Soykut², Ismail Hakki Boyaci³

Affiliations

¹ 1Department of Mechanical Engineering, Istanbul Gedik University, 34876 Istanbul, Turkey.
² 2Department of Food Processing, Abant Izzet Baysal University, 14650 Bolu, Turkey.
³ 3Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.

Abstract

The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at different concentrations. A high coefficient of determination value (R ² = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. The accuracy of the model was tested using eleven LWE samples, and the yolk ratios of 90.9% of these samples were predicted successfully. Liquid whole egg (LWE) containing additional egg white up to 30% was also predicted with a low relative error of less than 10%. Yolk:white ratio of LWE samples and authentication of the components of LWE (containing extra white or water) can be determined using proposed method.

Keywords: Authentication; Brix; Egg adulteration; SDS-PAGE; Yolk:white ratio.