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Proteomic analysis of egg white proteins during storage
Author(s) -
Omana Dileep A.,
Liang Yue,
Kav Nat N. V.,
Wu Jianping
Publication year - 2010
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.201000168
Subject(s) - ovotransferrin , ovalbumin , egg white , proteome , storage protein , clusterin , biology , chemistry , proteolysis , proteomics , andrology , biochemistry , immunology , enzyme , immune system , medicine , apoptosis , gene
Egg storage causes egg white to lose its viscous nature to form a thin liquid, commonly referred to as egg white thinning. To understand the mechanisms underlying egg white thinning, white‐shell eggs were used in the present study to determine the proteome‐level changes of egg white proteins occurred during storage. Egg white thinning was observed visually after 20 days of storage at ambient temperature (22±2°C) when the maximum number of proteome‐level changes occurred. The proteins that showed significant changes in abundance during storage included ovalbumin, clusterin, ovoinhibitor, ovotransferrin, and prostaglandin D2 synthase. Among these, only the abundance of clusterin was observed to change continuously during the storage period. Hence, it is expected that the increase in the concentrations of clusterin and ovoinhibitor along with the change of ovalbumin content during storage might contribute to egg white thinning. Degradation of ovalbumin/clusterin during egg storage may be due to the combined effect of proteolysis and increase in pH; this may also be partly responsible for egg white thinning phenomenon.