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Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg
Author(s) -
Parkinson T. L.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180509
Subject(s) - chemistry , fractionation , chromatography , yolk , egg white , glycine , elution , centrifugation , sodium , phosphate , pasteurization , biochemistry , amino acid , food science , organic chemistry
Abstract The proteins of whole egg may be separated into soluble and insoluble portions by dialysis against glycine solution followed by centrifugation at a high speed. The soluble proteins can then be resolved into at least twelve fractions by ion‐exchange chromatography on diethylaminoethyl‐cellulose, using stepwise elution with dilute glycine‐phosphate buffer solutions containing increasing concentrations of sodium chloride. Further examination has shown that most of the fractions contain more than one protein, and some tentative identifications have been made. The insoluble proteins can be dissolved in a relatively strong phosphate buffer and fractionated on diethylaminoethyl‐cellulose in a similar way. Separate examinations of white and yolk indicated that the soluble proteins of whole egg are predominantly the same as those of the white, and also showed certain differences between whole egg and the separated white and yolk that could be attributed to some form of protein association in mixed whole egg. An initial experiment has suggested that the method described will reveal differences between raw and pasteurised egg.