Thermal-aided phosvitin extraction from egg yolk

Journal of the Science of Food and Agriculture

Volumn 95, Issue 13, 2015, Pages 2595-2600

  Ren, Jiandong ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Egg yolk; Extraction; Heating; Phosvitin

Indexed keywords

PHOSVITIN; SODIUM CHLORIDE; SOLVENT; WATER;

ANIMAL; CHEMISTRY; CHICKEN; EGG YOLK; EVALUATION STUDY; FOOD HANDLING; HEAT; HUMAN; ISOLATION AND PURIFICATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES;

ANIMALS; CHICKENS; EGG YOLK; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HOT TEMPERATURE; HUMANS; PHOSVITIN; SODIUM CHLORIDE; SOLVENTS; WATER;

EID: 84940790985     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7073     Document Type: Article

References (36)

1. Burley RW and Cook WH, Isolation and composition of avian egg yolk granules and their constituent α- and β-lipovitellins. Can J Biochem Physiol 39:1295-1307 (1961).
2. Anton M, Phosvitin, in Bioactive Egg Compounds, ed. by Czeschlik D. Springer, Berlin, pp. 17-23 (2007).
3. Mecham DK and Olcott HS, Phosvitin, the principal phosphoprotein of egg yolk. J Am Chem Soc 71:3670-3679 (1949).
4. Abe Y, Itoh T and Adachi S, Fractionation and characterization of hen's egg yolk phosvitin. J Food Sci 47:1903-1907 (1982).
5. Byrne BM, Van het Schip AD, Van de Klundert JAM, Arnberg AC, Gruber M and Ab G, Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene. Biochemistry 23:4275-4279 (1984).
6. Clark RC, The primary structure of avian phosvitins: contributions through the edman degradation of methylmercaptovitins prepared from the constituent phosphoproteins. Int J Biochem 17:983-988 (1985).
7. Khan MAS, Nakamura S, Ogawa M, Akita E, Azakami H and Kato A, Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. J Agric Food Chem 48:1503-1506 (2000).
8. Nakamura S, Ogawa M, Nakai S, Kato A and Kitts DD, Antioxidant activity of a Maillard-type phosvitin-galactomannan conjugate with emulsifying properties and heat stability. J Agric Food Chem 46:3958-3963 (1998).
9. Albright KJ, Gordon DT and Cotterill OJ, Release of iron from phosvitin by heat and food additives. J Food Sci 49:78-81 (1984).
10. Chung SL and Ferrier LK, pH and sodium chloride effects on emulsifying properties of egg yolk phosvitin. J Food Sci 57:40-42 (1992).
11. Burley RW and Vadehra DV, Egg yolk: structure and property, in The Avian Egg: Chemistry and Biology, ed. by Vadehra DV. Wiley-Blackwell, Ames, IA, pp. 171-268 (1989).
12. Sundararajan, TA, Kumar KSV and Sarma PS, A simplified procedure for the preparation of phosvitin and vitellin. Biochim Biophys Acta 38:360-362 (1960).
13. Losso JN and Nakai S, A simple procedure for the isolation of phosvitin from chicken egg yolk, in Egg Uses and Processing Technologies: New Developments, ed. by Sim JS and Nakai S. CAB International, Wallingford, pp. 150-157 (1994).
14. Castellani O, Martinet V, David-Briand E, Guerin-Dubiard C and Anton M, Egg yolk phosvitin: preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents. J Chromatogr B 791:273-284 (2003).
15. Joubert FJ and Cook WH, Preparation and characterization of phosvitin from hen egg yolk. Can J Biochem Physiol 36:399-408 (1958).
16. McBee LE and Cotterill OJ, Ion-exchange chromatography and electrophoresis of egg yolk proteins. J Food Sci 44:656-660 (1979).
17. Chargaff E, A study of lipoproteins. J Biol Chem 142:491-504 (1942).
18. Tsutsui T and Obara T, Preparation and characterization of phosvitin from hen's egg yolk granule. Agric Biol Chem 48:1153-1160 (1984).
19. Ren J and Wu J, Preparation of high purity egg phosvitin using anion exchange chromatography. Food Chem 158:186-191 (2014).
20. Anton M, Le Denmat H and Gandemer G, Thermostability of hen egg yolk granules: contribution of native structure of granules. J Food Sci 65:581-584 (2000).
21. Sugano H, Studies on egg yolk proteins. III. Preparation and properties of two major lipoproteins of the egg yolk, α-lipovitellin and β-lipovitellin. J Biochem 45:393-401 (1958).
22. Ternes W, Characterization of water-soluble egg yolk proteins with isoelectric focusing. J Food Sci 54:764-765 (1989).
23. Shapiro AL, Vinuela E and Maizel JV, Molecular weight estimation of polypeptide chains by electrophoresis in SDS-polyacrylamide gels. Biochem Biophys Res Commun 28:815-820 (1967).
24. Hegenauer J, Ripley L and Nace G, Staining acidic phosphoproteins (phosvitin) in electrophoretic gels. Anal Biochem 78:308-311 (1977).
25. Jolivet P, Boulard C, Beaumal V, Chardot T and Anton M, Protein components of low-density lipoproteins purified from hen egg yolk. J Agric Food Chem 54:4424-4429 (2006).
26. Kurisaki J, Yamauchi K, Isshiki H and Ogiwara S, Differences between α-lipovitellin and β-lipovitellin from hen egg yolk. Agric Biol Chem 45:699-704 (1981).
27. Wallace RA and Morgan JP, Chromatographic resolution of chicken phosvitin. Multiple macromolecular species in a classic vitellogenin-derived phosphoprotein. Biochem J 240:871-878 (1986).
28. Wallace RA and Morgan JP, Isolation of phosvitin: retention of small molecular weight species and staining characteristics on electrophoretic gels. Anal Biochem 157:256-261 (1986).
29. Groche D, Rashkovetsky LG, Falchuk KH and Auld DS, Subunit composition of the zinc proteins α- and β-lipovitellin from chicken. J Protein Chem 19:379-387 (2000).
30. Raju KS and Mahadevan S, Protein components in very low-density lipoproteins of hen's egg yolks - identification of highly aggregating (gelling) and less aggregating (non-gelling) proteins. Biochim Biophys Acta 446:387-398 (1976).
31. Yamauchi K, Kurisaki JI and Sasago K, Polypeptide composition of hen's egg yolk very low-density lipoprotein. Agric Biol Chem 40:1581-1586 (1976).
32. Burley RW and Sleigh RW, Studies on the apoproteins of the major lipoprotein of the yolk of hen's eggs. IV. Aggregation in urea of proteins of intermediate and high molecular weight and the isolation of four electrophoretically distinct proteins. Aust J Biol Sci 33:255-268 (1980).
33. Nakamura R, Hayakawa M and Sato Y, Isolation and fractionation of protein moiety of egg yolk low-density lipoprotein. Poultry Sci 56:1148-1152 (1977).
34. Itoh T, Abe Y and Adachi S, Comparative studies on the α-phosvitin and β-phosvitin from hen's egg yolk. J Food Sci 48:1755-1757 (1983).
35. Lee HY, Abeyrathne EDNS, Choi I, Suh JW and Ahn DU, Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents. Poultry Sci 93:2668-2677 (2014).
36. Jung S, Ahn DU, Nam KC, Kim HJ and Jo C, Separation of phosvitin from egg yolk without using organic solvents. Asian Australas J Anim Sci 26:1622-1629 (2013).