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Quantitative metabolome analysis of boiled chicken egg yolk

Authors :
Jinghui Wang
Wei Luo
Yan Chen
Qionglian Zhang
Putri Widyanti Harlina
Jinqiu Wang
Fang Geng
Source :
Current Research in Food Science, Vol 6, Iss , Pp 100409- (2023)
Publication Year :
2023
Publisher :
Elsevier, 2023.

Abstract

Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of 797 metabolites were identified, and the abundance of 162 metabolites changed significantly after boiling. The significant reduction of L-lysine and D-fructose suggested that Maillard reactions occurred in over-boiled egg yolks. Egg yolk endogenous enzymes might induce a partial hydrolysis of proteins and phospholipids during the warm-up period of boiling, as the abundance of dipeptides, lysophospholipids, and free fatty acids was significantly increased in boiled egg yolks. Boiling increased the detectable abundance of fat-soluble vitamins, riboflavin, and biotin, possibly by altering the complex structure of protein-lipid-lipophilic compounds or denaturing vitamin-binding proteins. The results of metabolomic analyses provide important information for understanding the nutritional changes of egg yolk boiled under different heating intensities.

Details

Language :
English
ISSN :
26659271
Volume :
6
Issue :
100409-
Database :
Directory of Open Access Journals
Journal :
Current Research in Food Science
Publication Type :
Academic Journal
Accession number :
edsdoj.f947ac6b7140edba27892f33fef877
Document Type :
article
Full Text :
https://doi.org/10.1016/j.crfs.2022.100409