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    Determination of yolk:white ratio of egg using SDS-PAGE
    (Korean Society Food Science & Technology-Kosfost, 2020) Uysal, Reyhan Selin; Acar Soykut, Esra; Boyacı, İsmail Hakkı
    The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at different concentrations. A high coefficient of determination value (R-2 = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. The accuracy of the model was tested using eleven LWE samples, and the yolk ratios of 90.9% of these samples were predicted successfully. Liquid whole egg (LWE) containing additional egg white up to 30% was also predicted with a low relative error of less than 10%. Yolk:white ratio of LWE samples and authentication of the components of LWE (containing extra white or water) can be determined using proposed method.