Determination of yolk:white ratio of egg using SDS-PAGE

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dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorAcar Soykut, Esra
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2024-06-13T20:17:49Z
dc.date.available2024-06-13T20:17:49Z
dc.date.issued2020
dc.departmentFakülteler, Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1007/s10068-019-00650-4
dc.identifier.endpage186
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue2
dc.identifier.pmid32064126
dc.identifier.scopus2-s2.0-85070780338
dc.identifier.scopusqualityQ2
dc.identifier.startpage179
dc.identifier.urihttps://doi.org/10.1007/s10068-019-00650-4
dc.identifier.urihttps://hdl.handle.net/11501/1098
dc.identifier.volume29
dc.identifier.wosWOS:000512047100003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorUysal, Reyhan Selin
dc.institutionauthorid0000-0003-0028-7286
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectEgg Adulteration
dc.subjectAuthentication
dc.subjectYolk
dc.subjectWhite Ratio
dc.subjectSDS-PAGE
dc.subjectBrix
dc.titleDetermination of yolk:white ratio of egg using SDS-PAGE
dc.typeArticle

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