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A STUDY OF TURKEY EGG YOLK 1. COMPOSITION AND ELECTROPHORETIC SEPARATION OF COMPONENTS 1
Author(s) -
CUNNINGHAM F. E.,
LEE H. W.
Publication year - 1978
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1978.tb00620.x
Subject(s) - yolk , egg white , composition (language) , food science , electrophoresis , polyacrylamide gel electrophoresis , biology , chemistry , chromatography , biochemistry , enzyme , philosophy , linguistics
Yolks from fresh eggs produced by Broad Breasted White turkeys were blended and analyzed. Proximate composition was determined and components were separated in 7% polyacrylamide gel. Turkey egg yolk was compared with chicken egg yolk. Turkey egg yolk contained a higher percentage of solids, fat, and protein than chicken egg yolk. When separated electrophoretically, components of chicken egg yolk migrated faster than those in turkey egg yolk. Turkey yolks could be resolved into 10 or 11 distinct components; chicken yolk, into 11 or 12 components, depending on electrophoretic technique.