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The multiple functional properties of egg yolk are mostly influenced by its complex protein composition. The high lipid content of egg yolk as well as the low solubility of delipidated egg yolk lipoproteins make analysis by conventional chromatographic or electrophoretic techniques a difficult task. This service provides an SDS polyacrylamide gel electrophoresis (SDS-PAGE) method to profile egg yolk proteins after delipidation with acetone using sodium dodecyl sulfate polyacrylamide gel electrophoresis on precast 8−18% T polyacrylamide gradient gels. The bands are identified based on their molecular weight and by comparison with isolated egg yolk subfractions. This method is very well suited for assaying the thermal sensitivity of whole yolk and its components and thus for the characterization of heat treatment processes.