Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.

Summary, in English

In this study, asymmetrical flow field-flow fractionation (AF4) coupled online with UV, multiangle light scattering (MALS), and fluorescence (FS) detectors (AF4-UV-MALS-FS) was employed for separation and characterization of egg yolk plasma. AF4 provided separation of three major components of the egg yolk plasma i.e. soluble proteins, low density lipoproteins (LDL) and their aggregates, based on their respective hydrodynamic sizes. Identification of LDL was confirmed by staining the sample with a fluorescent dye, Nile Red. The effect of carrier liquids on aggregation of LDL was investigated. Collected fractions of soluble proteins were characterized using sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE). Moreover, the effect of heat and enzymatic treatment on egg yolk plasma was investigated. The results suggest that enzymatic treatment with phospholipase A2 (PLA2) significantly enhances the heat stability of LDL. The results show that AF4-UV-MALS-FS is a powerful tool for the fractionation and characterization of egg yolk plasma components.

• Author: Haiyang Dou; Emma Magnusson; Jaeyeong Choi; Fei Duan; Lars Nilsson; Seungho Lee
• Department/s: Department of Food Technology, Engineering and Nutrition
• Publishing year: 2016
• Language: English
• Pages: 228-234
• Publication/Series: Food Chemistry
• Volume: 192
• Links: http://dx.doi.org/10.1016/j.foodchem.2015.07.019
• Document type: Journal article
• Publisher: Elsevier
• Topic: Food Science
• Status: Published
• ISBN/ISSN/Other: ISSN: 1873-7072