• Korean Journal of Poultry Science
• /
• v.16 no.4
• /
• pp.233-238
• /
• 1989

This experiment was carried out to establish effective egg storage technology by studying the physico-chemical properties of albumen and yolk during the cold storage. The results obtained were summarized as follows：1. Egg Yolk was gelated and whipping quality and whipping stability of albumen was decreased by the freezing storage. 2. NaCl was the best anti-freezer to prevent the gelation of egg yolk among various anti-freezer (NaCl, glucose, sucrose, amides). 3. Viscosity of egg yolk and albumen was increased and color was changed but changes of colorin albumen was slight during the storage at $-5^{\circ}C$ and $-20^{\circ}C$. 4. To store the 5% NaC1 added egg yolk -at $-5^{\circ}C$ was the best way to prevent the gelation of egg yolk and save the energy. 5. Emulsion capacity of egg yolk was decreased by the cold storage with the addition of NaCl.

• Korean Journal of Veterinary Research
• /
• v.40 no.3
• /
• pp.551-561
• /
• 2000

Swine respiratory diseases have induced severe economic losses in swine industry worldwide. Several methods have been developed and applied to prevent and control the disease. However, those are still problematic in swine industry. Recently, the use of egg yolk antibodies with several advantages was introduced and applied to control diseases in animal as well as human. As the first step of the use of egg yolk antibodies in the control of the swine respiratory diseases, we investigated the immunogens of the causative agensts of the diseases and immune response in egg yolk of hens immunized with them. Bacterial antigens prepared from Bordetella bronchiseptica, Pasteurella multocida 3A and 4D, and Actinobacillus pleuropneumaniae serotype 2 and 5 were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western blot and toxicity test in mice. The antigens were injected into laying hens in order to produce antibodies against them in egg yolk. After chickens were immunized three times in 2 weeks interval, the profile of antibody production was examined by ELISA. The production of antibody in egg yolk was started in 2 weeks after the first injection, reached peak in 6-8 weeks and maintained until 12 weeks. Of two adjuvants used in this study, ISA70 was more effective than aluminum hydroxide gel in enhancing immunogenecity, laying rates and safety in hens. These results suggested that egg yolk antibodies could be a good source for production of antibodies specific to pathogenic bacteria inducing respiratory diseases of swine.

• Food Science of Animal Resources
• /
• v.38 no.1
• /
• pp.14-25
• /
• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.2
• /
• pp.157-165
• /
• 2002

Genetic variations of seven egg white protein loci in 1,112 samples from eight Asian countries (Yunnan province of China, Mongolia, Nepal, Vietnam, Laos, Thailand, Myanmar, Indonesia) and 360 samples from two improved breeds (Isa Brown, Boris Brown) were investigated by using starch gel and polyacrylamide gel electrophoresis. Five egg white protein loci (Ov, $G_3$, $G_2$, $G_1$ and $Tf_{EW}$) were found to be polymorphic in Asian native chicken populations. The proportion of polymorphic loci ($P_{poly}$) and average heterozygosity ($\bar{H}$) of Asian native populations varied from 0.143 to 0.714 and 0.014 to 0.225, respectively, and were higher than those of improved breeds. The subdivision index ($G_{ST}$) value among 18 native chicken populations in Asia is lower (0.0827) than among improved chicken populations (0.1693). This value means that the degree of subdivision among Asian native populations is lower than among improved breeds and gene constitutions among populations in Asia are similar.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.163-170
• /
• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Korean Journal of Veterinary Research
• /
• v.40 no.2
• /
• pp.393-401
• /
• 2000

The feline chemotactic factor(s) for polymorphonuclear cells (PMN) in culture supernatant from mononuclear cells (MNC) treated with egg white derivatives (EWD) were examined. Culture supernatant from MNC treated with EWD and human recombinant (hr) IL-8 remarkably enhanced chemo-taxis of feline PMN. To investigate feline chemotactic factor(s), gel electrophoresis was performed with culture supernatant from MNC treated with EWD under denaturing (18% loading gel/5% stacking gel) and nondenaturing (12.5% loading gel/5% stacking gel) condition. Hr IL-8 and culture supernatant from MNC treated with EWD yielded a distinct band in a molecular weight, 6 to 8 kDa. Eluted solution from gel slices of 6 to 8 kDa band in denaturing condition also enhanced feline PMN chemotaxis. These chemotactic activities of feline PMN induced by culture supernatant from MNC treated with EWD, hr IL-8 and eluted solution were inhibited in a dose-dependent manner by rabbit anti-feline polyclonal IgG (RAF pIgG) and monoclonal antibody (mAb) against hr IL-8. RAF pIgG also showed a binding activity with hr IL-8, suggesting that RAF pIgG against feline IL-8-like chemotactic factor(s) had cross-reactivity with human IL-8. These results suggested that feline MNC treated with EWD might release feline IL-8-like chemotactic factor(s) with a molecular weight, 6 to 8 kDa, which induces the chemotaxis of feline PMN.

• KSBB Journal
• /
• v.14 no.6
• /
• pp.677-681
• /
• 1999

Purificationi of egg yolk immunoglobulin(IgY) was performed to understand the property of egg immunoglobulin. IgY differs from mammalian IgY in the molecular size(larger), isoelectric point(more acidic), and binding ability with mammalian complement and protein A(nonbinding ability). IgY is also known as ${\gamma}$-livetin and exists in egg yolk together with other two water-solubel proteins, ${\alpha}$-livetin(chicken serum albumin) and ${\beta}$-livetin(${\alpha}_2$-glycoprotein) and various lipoproteins(Low density lipoprotein, LDL and High density lipoprotein, HDL) which are the major components of egg yolk. The first step of isolation of IgY is to separate the water-solube proteins from lipoproteins. We report a simple method for separation of water soluble proteins using k-carrageenan and sedimentation. k-carrageenan was found to be effective for removal of yolk lipoprotein as a precipitate. IgY remained supernatant, and was isolated by chromatography on columns of DEAE-Sephacel and G 75 gel filtration chromatography.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.5
• /
• pp.556-562
• /
• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.

• Journal of Aquaculture
• /
• v.11 no.2
• /
• pp.271-278
• /
• 1998

To clarify characteristics of yolk protein of abalone, yolk protein was purified from the ovarian egg extracts of mature female Haliotis discus hannai by a gel chromatography of sepharose CL-4B. From the results of immuno-electrophoresis and Ouchterlony's diffusion test to male and female sera and ovarian egg extracts using antibodies raised against mature female and male sera and male sera and ovarian egg extrascts, it was identified that the mature female serum had female specific serum protein and its antigenecity shared with ovarian egg extracts. A single type of yolk protein was purified from ovarian egg extracts, and it was composed of two subunits. Their molecular weights were estimated to be approximately 166 KDa and 113 KDa by SDSPAGE. The antiserum against yolk proteins cross-reacted with a mature female specific serum protein and extracts of hepatopancreas of vitellogeing females, but did not reacted with extracts of hepatopancreas of mature male.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1350-1356
• /
• 1998

An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and $79^{\circ}C$ after those temperatures were changed to 37, 46, 57 and $76^{\circ}C$ after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of $90^{\circ}C\;and\;92^{\circ}C$, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.