Egg yolk granules and phosvitin. Recent advances in food technology and applications
TL;DR: The most recent advances in the food-related applications developed by the research community for egg yolk granules and their isolated components can be found in this article, where the authors present a review of the most recent developments in the field of protein fractionation.
Abstract: Egg yolk is consumed all around the world because of its nutritional and functional properties. It can easily be separated by centrifugation into two fractions, the egg yolk granules and plasma fractions. In comparison with the plasma fraction, the granular fraction has a low content of lipids and cholesterol and a high content of proteins; on the other hand, the lipid-rich plasma fraction has gelling and emulsifying properties similar to those of whole egg yolk. Therefore, taking into consideration their different composition and functional properties, it would be advantageous to increase the value of whole egg yolk by making different use of each of its fractions. In this sense, while the egg yolk plasma could, to some extent, be used as a substitute for whole egg yolk, the range of applications for the granules is more reduced at present and further research into this fraction is required to increase the interest of the food industry in the egg yolk fractionation process. The egg yolk granular fraction is mainly composed of globular proteins, namely lipovitellins or high-density lipoproteins, linked to phosvitin by phosphocalcium bridges. Phosvitin is the most phosphorylated protein found in nature, and shows remarkable metal chelating, antioxidant, emulsifying and antimicrobial properties and, owing to these capacities, it has also the potential to be isolated and incorporated by the food industry as a functional ingredient. Thus, the aim of the present review is to show the most recent advances in the food-related applications developed by the research community for egg yolk granules and their isolated components.
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TL;DR: The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products, and includes dietary supplementation of α-Linolenic acid (ALA) or n- 3 LC- PUFA, or enhancing the LA (Linoleic acid)/ALA ratio and antioxidant concentrations.
Abstract: The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.
16 citations
TL;DR: In this article, the effects of different binding modes on the structure, function, and digestive properties of the phosvitin (Pv) and gallic acid (GA) complex were investigated.
Abstract: To investigate the effects of different binding modes on the structure, function, and digestive properties of the phosvitin (Pv) and gallic acid (GA) complex, Pv was covalently and noncovalently combined with different concentrations of GA (0.5, 1.5, and 2.5 mM). The structural characterization of the two Pv-GA complexes was performed by Fourier transform infrared, circular dichroism, and LC-MS/MS to investigate the covalent and noncovalent binding of Pv and GA. In addition, the microstructure of the two Pv-GA complexes was investigated by super-resolution microscopy and transmission electron microscopy. The particle size and zeta potential results showed that the addition of GA increased the particle size and the absolute potential of Pv. The determination of protein digestibility, polyphenol content, SH and S-S group levels, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and antioxidant capacity of the digests indicated that noncovalent complexes had greater antioxidant and protective effects on polyphenols. Molecular docking revealed that GA was conjugated with Pv through hydrogen bond interactions.
5 citations
TL;DR: The results showed that Na5O10P3, EDTA-2Na, and C6H5Na3O7 could dissociate micro-sized granules into nanoparticles with good colloidal stability at pH 7.0 and the interfacial activity of dissociated granules was significantly improved.
5 citations
TL;DR: This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
3 citations
TL;DR: In this article , a polyethersulfone (PES) membrane and a stabilised cellulose (SC) based membrane were evaluated at several pHs, and it was shown that a pH of 4.0 gave the highest observed transmission of peptides through both membranes for every peptide identified in the permeate streams.
3 citations
References
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01 Jan 2007
TL;DR: Compounds with Antibacterial Activity, Egg-Protein-Derived Peptides with Antihypertensive Activity, and IgY Antibodies in Human and Veterinary Medicine are studied.
Abstract: Composition and Extraction of Egg Components.- Composition and Structure of Hen Egg Yolk.- Low-density Lipoproteins (LDL) or Lipovitellenin Fraction.- High-density Lipoproteins (HDL) or Lipovitellin Fraction.- Phosvitin.- Livetin Fractions (IgY).- Lysozyme.- Ovotransferrin.- Ovalbumin and Gene-Related Proteins.- Ovomucin.- Riboflavin-Binding Protein (Flavoprotein).- Avidin.- Proteases.- Antiproteases.- Minor Proteins.- Structure and Formation of the Eggshell.- Eggshell Matrix Proteins.- Function of Eggshell Matrix Proteins.- Use of Egg Compounds for Human Nutrition.- Nutritional Evaluation of Egg Compounds.- Concepts of Hypoallergenicity.- Egg Enrichment in Omega-3 Fatty Acids.- Enrichment in Vitamins.- Enrichment in Selenium and Other Trace Elements.- Use of Eggs for Human/Animal Health and Biotechnology.- Compounds with Antibacterial Activity.- Egg-Protein-Derived Peptides with Antihypertensive Activity.- Use of IgY Antibodies in Human and Veterinary Medicine.- Egg Compounds with Antioxidant and Mineral Binding Properties.- Use of Lecithin and Lecithin Fractions.- Extraction of Several Egg Compounds at a Pilot Scale.- Use of Egg Compounds for Cosmetics and Pharmaceutics.- Use of Egg Compounds for Cryoprotection of Spermatozoa.- Egg-Protein-Based Films and Coatings.- Magnetic Particles for Egg Research.- Avidin-Biotin Technology.
285 citations
TL;DR: This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties.
Abstract: Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.
218 citations
TL;DR: In this article, the composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk, and the results suggest that granules could be used as stabilizers in food emulsions.
Abstract: Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.
176 citations
TL;DR: In this article, a low-cholesterol mayonnaise with properties similar to those of typical mayonnaises was developed using egg yolk granules obtained in the laboratory by a simple procedure.
139 citations
TL;DR: The PPP with 35% phosphate retention is shown to be effective for enhancing calcium binding capacity and inhibiting the formation of insoluble calcium phosphate.
Abstract: Novel hen egg phosvitin phosphopeptides (PPP) with molecular masses of 1-3 kDa were prepared from tryptic hydrolysis following partial alkaline dephosphorylation. The phosvitin treated with various NaOH concentrations (0.05-0.4 N) resulted in different dephosphorylated proteins ranging from 17.5 to 96.3% of phosphate retention. The protein was digested into 10-20 amino acid peptides with trypsin. Calcium-binding properties of PPP were compared with those of commercial casein phosphopeptides in vitro. The PPP with 35% phosphate retention is shown to be effective for enhancing calcium binding capacity and inhibiting the formation of insoluble calcium phosphate. The results provide potential novel functional oilgophosphopeptides as nutraceuticals.
132 citations