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

Dou, Haiyang; Magnusson, Emma LU ; Choi, Jaeyeong; Duan, Fei; Nilsson, Lars LU and Lee, Seungho (2016) In Food Chemistry 192. p.228-234
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Chemistry
volume
192
pages
228 - 234
publisher
Elsevier
external identifiers
  • pmid:26304341
  • wos:000362304500029
  • scopus:84936883095
ISSN
1873-7072
DOI
10.1016/j.foodchem.2015.07.019
language
English
LU publication?
yes
id
b5315a7c-eba9-4035-ab5a-ddc47e8038ed (old id 7834904)
date added to LUP
2015-09-13 20:46:55
date last changed
2017-10-22 04:04:29
@article{b5315a7c-eba9-4035-ab5a-ddc47e8038ed,
  abstract     = {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       = {Dou, Haiyang and Magnusson, Emma and Choi, Jaeyeong and Duan, Fei and Nilsson, Lars and Lee, Seungho},
  issn         = {1873-7072},
  language     = {eng},
  pages        = {228--234},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2015.07.019},
  volume       = {192},
  year         = {2016},
}