Uysal, Reyhan SelinAcar Soykut, EsraBoyacı, İsmail Hakkı2024-06-132024-06-1320201226-77082092-645610.1007/s10068-019-00650-42-s2.0-85070780338https://doi.org/10.1007/s10068-019-00650-4https://hdl.handle.net/11501/1098The 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.eninfo:eu-repo/semantics/openAccessEgg AdulterationAuthenticationYolkWhite RatioSDS-PAGEBrixArticle186232064126Q217929WOS:000512047100003Q3