Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(2): 179-186
Determination of yolk:white ratio of egg using SDS-PAGE
Reyhan Selin Uysal1 • Esra Acar-Soykut2 • Ismail Hakki Boyaci3
1 Department of Mechanical Engineering, Istanbul Gedik University, 34876 Istanbul, Turkey 2 Department of Food Processing, Abant Izzet Baysal University, 14650 Bolu, Turkey 3 Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey
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 (R2 = 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.
Egg adulteration · Authentication · Yolk:white ratio · SDS-PAGE · Brix
Food Science and Biotechnology 2020 ; 29(2): 179-186