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

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dc.authorid0000-0003-0028-7286en_US
dc.authorid0000-0002-6639-4212
dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorSoykut, Esra Acar
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2021-06-23T19:54:36Z
dc.date.available2021-06-23T19:54:36Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
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.en_US
dc.identifier.doi10.1007/s10068-019-00650-4
dc.identifier.endpage186en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue2en_US
dc.identifier.pmid32064126en_US
dc.identifier.scopus2-s2.0-85070780338en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage179en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-019-00650-4
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10593
dc.identifier.volume29en_US
dc.identifier.wosWOS:000512047100003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSoykut, Esra Acar
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEgg Adulterationen_US
dc.subjectAuthenticationen_US
dc.subjectYolken_US
dc.subjectWhite Ratioen_US
dc.subjectSDS-PAGEen_US
dc.subjectBrixen_US
dc.titleDetermination of yolk: White ratio of egg using SDS-PAGEen_US
dc.typeArticleen_US

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