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Performance of Egg White in the Presence of Yolk Fractions1,2
712
RESEARCH NOTES REFERENCES
Beane, W. L., P. B. Siegel and H. S. Siegel, 1965. Piperazine compounds and yolk discoloration. Poultry Sci. 44: 666-668. Blackshear, C. D., M. R. Parkes and K. N. May, 1967. Effect of certain physical factors on yolk mottling and albumen quality of eggs. Poultry Sci. 46: 952-955. Bray, D. J., and S. F. Ridlen, 1967. Discoloration of egg shells from feeding high levels of certain tetracyclines. Poultry Sci. 46: 258-259.
Fry, J. L., and H. R. Wilson, 1967. Studies of dietary piperazine, phenothiazine and dibutyltin dilaurate. 2. Yolk mottling and other egg quality characteristics. Poultry Sci. 46: 319-322. Kemmerer, A. R., B. W. Heywang and M. G. Vavich, 1961. Effect of Slerculia foetida oil on gossypol discoloration in cold storage eggs and the mechanism of gossypol discoloration. Poultry Sci. 40: 1045-1048. Polin, D., and C. C. Porter, 1956. The effect of nicarbazin on porphyrin and yolk formation. Poultry Sci. 35: 1165.
F. E. CUNNINGHAM Dairy and Poultry Science Department, Kansas State University, Manhattan, Kansas 66502 AND
O. J. COTTERILL
Food Science and Nutrition Department, University of Missouri, Columbia, Missouri 65201 (Received for publication December 8, 1971)
ABSTRACT Hens' egg yolk was separated into three components (lipovitellenin, lipovitellin and livetin) and each component added to egg white preparation at 0.1%. Normal egg white and lysozyme-ovumucin-free egg white were tested for performance in angel cakes before and after adding yolk fractions. The yolk fractions, lipovitellenin and lipovitellin, reduced angel cake volume when added to normal egg white. Livetin did not affect cake volume. Yolk fractions, however, did not further reduce volume of cakes made from lysosyme- and ovomucin-free egg white. POULTRY SCIENCE 51: 712-714, 1972
INTRODUCTION
The influence of small amounts of yolk in egg white on performance in angel cakes was reviewed by Cotterill and Funk (1963), Cunningham (1963), and Cunningham and Cotterill (1964). The mechanism, however, whereby yolk is detrimental is not understood. Cotterill et al. (1963) studied the use of chemical additives to improve perfor1 Contribution No. 836, Department of Dairy and Poultry Sciences, Kansas Agricultural Experiment Station, Manhattan, Kansas 66502. 2 Contribution from the Missouri Agricultural Experiment Station, Journal Series Number 6240.
mance of yolk-contaminated egg white. While additives were shown to improve yolk-contaminated white, it was also evident that additive actions were not solely associated with overcoming the adverse effects of the yolk. Cotterill and Funk (1963) used lipase to improve yolkcontaminated white, but they did not determine if improvement was from destruction of harmful yolk components or from products produced by hydrolysis. Cotterill and Funk (1963) and Cunningham (1963) showed that pH significantly affected performance, especially of yolkcontaminated white.
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
PERFORMANCE OF EGG WHITE IN THE PRESENCE OF YOLK FRACTIONS 12
713
RESEARCH NOTES
Cunningham and Cotterill (1964) found t h a t centrifugation improved the performance of yolk-contaminated egg white. Centrifugation of egg white at p H values around 5.5 caused maximum precipitation of yolk lipid and certain egg white proteins (presumably lysozyme-ovomucin). T h e y suggested possible complexing between yolk components and egg white ovomucin. Cotterill et al. (1965) conjectured t h a t improved performance of yolk-contaminated egg white by heating could have resulted from a dissociation of t h a t complex.
METHODS AND MATERIALS Egg white was obtained from fresh shell eggs, broken out in the laboratory,
i
-
CO
b
M
a
A i
Angel cake vo (ml/gr
i
l-H-4.0
Yolk was separated into components by centrifugation as outlined b y E v a n s and Bandemer (1957). T h e fractions were added to egg white at 0 . 1 % (by weight) and blended in a Waring Blendor. Angel cakes were prepared and baked according to the procedure described in the N C M - 4 0 Publication N o . 205 LYSOZYME-OVOMUCIN FREE EGG WHITE
NORMAL EGG WHITE
5.0
Lysozyme was partially removed from egg white b y the precipitation method of Alderton and Fevold (1946), then the egg white was treated to remove ovomucin (and additional lysozyme) as described by Cunningham and Lineweaver (1965). Our lysozyme-ovomucin free preparation retained only about 10% of the original lysozyme activity.
B
C
D
A
B
C
D
-
FIG. 1. The effect of certain yolk components on volume ratio of angel cakes prepared from normal and lysozyme-ovomucin free egg white. A—Control, no lipide material added. B—Lipovitellin added. C—Lipovitellenin added. D—Livetin added.
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
Cunningham and Cotterill (1971) reported that yolk altered all three lysozyme fractions of egg white. I n the presence of yolk, lysozyme activity was greatly reduced. Influences of yolk fractions in normal egg white and in egg white with lysozyme and ovomucin removed are reported here.
blended, and frozen. Samples were thawed a t room temperature as needed. Egg yolk was obtained from fresh shell eggs as needed. T h e yolks were hand separated from the white and, while holding the yolk in paper towels, the vitellin membrane was ruptured to allow the yolk to run into a beaker while retaining the membrane on the towel.
714
RESEARCH NOTES
"Recommended methods for the analysis of eggs and poultry m e a t " (See D a m el al., 1970). RESULTS AND DISCUSSION
The data seem to support the hypothesis that yolk lipids are detrimental to egg white performance because the lipids
REFERENCES Alderton, G., and H. L. Fevold, 1945. Isolation of lysozyme from egg white. J. Biol. Chem. 157: 43-58. Cotterill, O. J., and E. M. Funk, 1963. Effect of pH and lipase treatment on yolk-contaminated egg white. Food Technol. 17: 1183-1188. Cotterill, O. J., F. E. Cunningham and E. M. Funk, 1963. Effect of chemical additives on yolk-contaminated liquid egg white. Poultry Sci. 42:10491057. Cotterill, O. J., W. E. Seideman and E. M. Funk, 1965. Improving yolk-contaminated egg white by heat treatments. Poultry Sci. 44: 228-235. Cunningham, F. E., 1963. Factors effecting the insolubilization of egg white proteins. Ph.D. Thesis, University of Missouri, Columbia. Cunningham, F. E., and O. J. Cotterill, 1964. Effect of centrifuging yolk-contaminated liquid egg white on functional performance. Poultry Sci. 43: 283-291. Cunningham, F. E., and O. J. Cotterill, 1971. The influence of yolk on egg white lysozyme. Poultry Sci. 50: 1013-1016. Cunningham, F. E., and H. Lineweaver, 1965. Stabilization of egg-white proteins to pasteurizing temperatures above 60 C. Food Technol. 19: 1442-1447. Dam, R., G. W. Froning and J. H. Skala, 1970. Recommended methods for the analysis of eggs and poultry meat. Nebraska Agric. Exp. Sta. North Central Reg. Pub. 205: pages 66-67. Evans, R. J., and S. L. Bandemer, 1957. Separation of egg yolk proteins by paper electrophoresis. Agri. Food Chem. 5: 868-872.
NEWS AND
NOTES
{Continued from page 709) cellular and tissue grafts to genetics and environmental effects on social behavior. In 1961-1962 he spent a year at the Poultry Research Centre at Edinburgh, Scotland, as a National Institutes of Health Postdoctoral Fellow. He has served as an Associate Editor of Poultry Science.
its five newly acquired feed plants in Missouri, Nebraska and Kansas. He will have his headquarters in Fort Wayne, and will be responsible for plant facilities in Kansas City and Moberly, Missouri; Hastings, Nebraska; and Hutchison and Abilene, Kansas.
CENTRAL SOYA NOTES
ONTARIO NOTES
R. George Albright, currently Plant Manager of the firm's Master Mix Feed Mill in Portland, Michigan, has been named Feed Production Manager for
Dr. F. N. Jerome who recently retired from the Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada, was
{Continued on page 715)
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
The effect of yolk components on angel cake volume is shown in Fig. 1. The data are averages from five baking trials. Both lipovitellin and lipovitellenin effectively reduced cake volume. Adding livetin did not affect volume. The solids in the normal egg white were 10.6%, so solids in the lysozyme-ovomucin free sample were adjusted to 10.6% by adding ovalbumin and conalbumin purchased from the Worthington Biochemical Corp., Freehold, N.J. The pH of all egg white samples was adjusted to 8.9. Cakes prepared from lysozyme- and ovomucin-free egg white had reduced volumes and poorer texture than cakes prepared from normal egg white, but adding yolk components had no effect. Neither lipovitellin nor lipovitellenin further reduced cake volumes. All cakes prepared from lysozymeand ovomucin-free egg white were larger than cakes prepared from normal egg white with added lipovitellenin.
inhibit the normal function of globular proteins.
RESEARCH NOTES REFERENCES
Beane, W. L., P. B. Siegel and H. S. Siegel, 1965. Piperazine compounds and yolk discoloration. Poultry Sci. 44: 666-668. Blackshear, C. D., M. R. Parkes and K. N. May, 1967. Effect of certain physical factors on yolk mottling and albumen quality of eggs. Poultry Sci. 46: 952-955. Bray, D. J., and S. F. Ridlen, 1967. Discoloration of egg shells from feeding high levels of certain tetracyclines. Poultry Sci. 46: 258-259.
Fry, J. L., and H. R. Wilson, 1967. Studies of dietary piperazine, phenothiazine and dibutyltin dilaurate. 2. Yolk mottling and other egg quality characteristics. Poultry Sci. 46: 319-322. Kemmerer, A. R., B. W. Heywang and M. G. Vavich, 1961. Effect of Slerculia foetida oil on gossypol discoloration in cold storage eggs and the mechanism of gossypol discoloration. Poultry Sci. 40: 1045-1048. Polin, D., and C. C. Porter, 1956. The effect of nicarbazin on porphyrin and yolk formation. Poultry Sci. 35: 1165.
F. E. CUNNINGHAM Dairy and Poultry Science Department, Kansas State University, Manhattan, Kansas 66502 AND
O. J. COTTERILL
Food Science and Nutrition Department, University of Missouri, Columbia, Missouri 65201 (Received for publication December 8, 1971)
ABSTRACT Hens' egg yolk was separated into three components (lipovitellenin, lipovitellin and livetin) and each component added to egg white preparation at 0.1%. Normal egg white and lysozyme-ovumucin-free egg white were tested for performance in angel cakes before and after adding yolk fractions. The yolk fractions, lipovitellenin and lipovitellin, reduced angel cake volume when added to normal egg white. Livetin did not affect cake volume. Yolk fractions, however, did not further reduce volume of cakes made from lysosyme- and ovomucin-free egg white. POULTRY SCIENCE 51: 712-714, 1972
INTRODUCTION
The influence of small amounts of yolk in egg white on performance in angel cakes was reviewed by Cotterill and Funk (1963), Cunningham (1963), and Cunningham and Cotterill (1964). The mechanism, however, whereby yolk is detrimental is not understood. Cotterill et al. (1963) studied the use of chemical additives to improve perfor1 Contribution No. 836, Department of Dairy and Poultry Sciences, Kansas Agricultural Experiment Station, Manhattan, Kansas 66502. 2 Contribution from the Missouri Agricultural Experiment Station, Journal Series Number 6240.
mance of yolk-contaminated egg white. While additives were shown to improve yolk-contaminated white, it was also evident that additive actions were not solely associated with overcoming the adverse effects of the yolk. Cotterill and Funk (1963) used lipase to improve yolkcontaminated white, but they did not determine if improvement was from destruction of harmful yolk components or from products produced by hydrolysis. Cotterill and Funk (1963) and Cunningham (1963) showed that pH significantly affected performance, especially of yolkcontaminated white.
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
PERFORMANCE OF EGG WHITE IN THE PRESENCE OF YOLK FRACTIONS 12
713
RESEARCH NOTES
Cunningham and Cotterill (1964) found t h a t centrifugation improved the performance of yolk-contaminated egg white. Centrifugation of egg white at p H values around 5.5 caused maximum precipitation of yolk lipid and certain egg white proteins (presumably lysozyme-ovomucin). T h e y suggested possible complexing between yolk components and egg white ovomucin. Cotterill et al. (1965) conjectured t h a t improved performance of yolk-contaminated egg white by heating could have resulted from a dissociation of t h a t complex.
METHODS AND MATERIALS Egg white was obtained from fresh shell eggs, broken out in the laboratory,
i
-
CO
b
M
a
A i
Angel cake vo (ml/gr
i
l-H-4.0
Yolk was separated into components by centrifugation as outlined b y E v a n s and Bandemer (1957). T h e fractions were added to egg white at 0 . 1 % (by weight) and blended in a Waring Blendor. Angel cakes were prepared and baked according to the procedure described in the N C M - 4 0 Publication N o . 205 LYSOZYME-OVOMUCIN FREE EGG WHITE
NORMAL EGG WHITE
5.0
Lysozyme was partially removed from egg white b y the precipitation method of Alderton and Fevold (1946), then the egg white was treated to remove ovomucin (and additional lysozyme) as described by Cunningham and Lineweaver (1965). Our lysozyme-ovomucin free preparation retained only about 10% of the original lysozyme activity.
B
C
D
A
B
C
D
-
FIG. 1. The effect of certain yolk components on volume ratio of angel cakes prepared from normal and lysozyme-ovomucin free egg white. A—Control, no lipide material added. B—Lipovitellin added. C—Lipovitellenin added. D—Livetin added.
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
Cunningham and Cotterill (1971) reported that yolk altered all three lysozyme fractions of egg white. I n the presence of yolk, lysozyme activity was greatly reduced. Influences of yolk fractions in normal egg white and in egg white with lysozyme and ovomucin removed are reported here.
blended, and frozen. Samples were thawed a t room temperature as needed. Egg yolk was obtained from fresh shell eggs as needed. T h e yolks were hand separated from the white and, while holding the yolk in paper towels, the vitellin membrane was ruptured to allow the yolk to run into a beaker while retaining the membrane on the towel.
714
RESEARCH NOTES
"Recommended methods for the analysis of eggs and poultry m e a t " (See D a m el al., 1970). RESULTS AND DISCUSSION
The data seem to support the hypothesis that yolk lipids are detrimental to egg white performance because the lipids
REFERENCES Alderton, G., and H. L. Fevold, 1945. Isolation of lysozyme from egg white. J. Biol. Chem. 157: 43-58. Cotterill, O. J., and E. M. Funk, 1963. Effect of pH and lipase treatment on yolk-contaminated egg white. Food Technol. 17: 1183-1188. Cotterill, O. J., F. E. Cunningham and E. M. Funk, 1963. Effect of chemical additives on yolk-contaminated liquid egg white. Poultry Sci. 42:10491057. Cotterill, O. J., W. E. Seideman and E. M. Funk, 1965. Improving yolk-contaminated egg white by heat treatments. Poultry Sci. 44: 228-235. Cunningham, F. E., 1963. Factors effecting the insolubilization of egg white proteins. Ph.D. Thesis, University of Missouri, Columbia. Cunningham, F. E., and O. J. Cotterill, 1964. Effect of centrifuging yolk-contaminated liquid egg white on functional performance. Poultry Sci. 43: 283-291. Cunningham, F. E., and O. J. Cotterill, 1971. The influence of yolk on egg white lysozyme. Poultry Sci. 50: 1013-1016. Cunningham, F. E., and H. Lineweaver, 1965. Stabilization of egg-white proteins to pasteurizing temperatures above 60 C. Food Technol. 19: 1442-1447. Dam, R., G. W. Froning and J. H. Skala, 1970. Recommended methods for the analysis of eggs and poultry meat. Nebraska Agric. Exp. Sta. North Central Reg. Pub. 205: pages 66-67. Evans, R. J., and S. L. Bandemer, 1957. Separation of egg yolk proteins by paper electrophoresis. Agri. Food Chem. 5: 868-872.
NEWS AND
NOTES
{Continued from page 709) cellular and tissue grafts to genetics and environmental effects on social behavior. In 1961-1962 he spent a year at the Poultry Research Centre at Edinburgh, Scotland, as a National Institutes of Health Postdoctoral Fellow. He has served as an Associate Editor of Poultry Science.
its five newly acquired feed plants in Missouri, Nebraska and Kansas. He will have his headquarters in Fort Wayne, and will be responsible for plant facilities in Kansas City and Moberly, Missouri; Hastings, Nebraska; and Hutchison and Abilene, Kansas.
CENTRAL SOYA NOTES
ONTARIO NOTES
R. George Albright, currently Plant Manager of the firm's Master Mix Feed Mill in Portland, Michigan, has been named Feed Production Manager for
Dr. F. N. Jerome who recently retired from the Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada, was
{Continued on page 715)
Downloaded from http://ps.oxfordjournals.org/ by guest on June 14, 2015
The effect of yolk components on angel cake volume is shown in Fig. 1. The data are averages from five baking trials. Both lipovitellin and lipovitellenin effectively reduced cake volume. Adding livetin did not affect volume. The solids in the normal egg white were 10.6%, so solids in the lysozyme-ovomucin free sample were adjusted to 10.6% by adding ovalbumin and conalbumin purchased from the Worthington Biochemical Corp., Freehold, N.J. The pH of all egg white samples was adjusted to 8.9. Cakes prepared from lysozyme- and ovomucin-free egg white had reduced volumes and poorer texture than cakes prepared from normal egg white, but adding yolk components had no effect. Neither lipovitellin nor lipovitellenin further reduced cake volumes. All cakes prepared from lysozymeand ovomucin-free egg white were larger than cakes prepared from normal egg white with added lipovitellenin.
inhibit the normal function of globular proteins.