title: Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.
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.
authors: College of Basic Medical Sciences, Hebei University, Baoding 071002, China; Department of Chemistry, Hannam University, Daejeon 305811, Republic of Korea. Electronic address: douhaiyang-1984@163.com.
authors: Haiyang
authors: H
authors: Dou
authors: Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
authors: Emma
authors: E
authors: Magnusson
authors: Department of Chemistry, Hannam University, Daejeon 305811, Republic of Korea.
authors: Jaeyeong
authors: J
authors: Choi
authors: College of Basic Medical Sciences, Hebei University, Baoding 071002, China.
authors: Fei
authors: F
authors: Duan
authors: Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. Electronic address: lars.nilsson@food.lth.se.
authors: Lars
authors: L
authors: Nilsson
authors: Department of Chemistry, Hannam University, Daejeon 305811, Republic of Korea. Electronic address: slee@hannam.kr.
authors: Seungho
authors: S
authors: Lee
mesh_terms: D000818:Animals; D002645:Chickens; D004527:Egg Proteins / Q000737:chemistry*; D004530:Egg Yolk / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D005456:Fluorescent Dyes; D031521:Fractionation, Field Flow / Q000379:methods*; D006358:Hot Temperature; D008077:Lipoproteins, LDL / Q000737:chemistry*; D010316:Particle Size; D066329:Protein Aggregates; D013050:Spectrometry, Fluorescence
chemical_list: D004527:Egg Proteins; D005456:Fluorescent Dyes; D008077:Lipoproteins, LDL; D066329:Protein Aggregates
keywords: Aggregation; Asymmetrical flow field-flow fractionation; Characterization; Egg yolk; Low density lipoprotein