Proteomic Analysis of Hen Egg for Improvement of Food Quality and Functionality of Egg Products

• Ishikawa Shin-ichi

  School of Food, Agricultural and Environmental Sciences, Miyagi University

Bibliographic Information

Other Title

• 卵製品の品質・機能向上を目的とした鶏卵のプロテオーム解析
• タマゴ セイヒン ノ ヒンシツ ・ キノウ コウジョウ オ モクテキ ト シタ ケイラン ノ プロテオーム カイセキ

Abstract

Hen egg is a nutritious food and a major source of biologically active compounds that are beneficial for human health. Proteomic technology has the power to monitor the protein composition of foods and changes in protein composition during the production and storage processes. Molecular changes in egg white proteins during storage have been investigated using two-dimensional electrophoresis coupled with mass spectrometry. The appearance and degradation of protein spots and shifts in isoelectric points of protein spots were observed during storage at 40°C for 7 days. These results support the use of proteomic profiling as a valuable tool for understanding the properties of egg white.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 59 (5), 231-235, 2012

  Japanese Society for Food Science and Technology

Keywords

• hen egg
• egg white
• proteomic analysis
• proteomics
• food proteomics

Details

• CRID: 1390001206407182080
• NII Article ID: 10030655480
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.59.231
• COI: 1:CAS:528:DC%2BC38XhtVOjtLbP
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 023619904
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010832827
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I023619904
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed