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제118회 대한화학회 학술발표회, 총회 및 기기전시회 안내 Characterization of granule in egg yolk using asymmetrical flow field-flow fractionation (AsFlFFF) coupled with multiple detectors

2016년 8월 25일 18시 48분 07초
ANAL2.O-29 이곳을 클릭하시면 발표코드에 대한 설명을 보실 수 있습니다.
금 10시 : 24분
분석화학 - Oral Presentation of Young Analytical Chemists Ⅱ
저자 및
한수정, 최재영, Lars nilsson1, 이승호*
한남대학교 화학과, Korea
1Department of Food Technology, Engineering and Nutrition, Lund University, Sweden, Korea
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승인 1건
Egg yolk is used in various foods such as mayonnaise, salad dressing, baking, and custard cream. Egg yolk contains soluble proteins that are called ‘plasma’ and insoluble proteins that are called ‘granule’. The plasma of egg yolk is mainly composed of low-density lipoprotein (LDL) and livetin, while the granule is mainly composed of high-density lipoprotein (HDL), phosvitin and LDLg. LDL carries cholesterol from the liver to the tissue and cell, promoting the deposition of fat in the vessel. On the other hands, HDL (‘good cholesterol’) transports cholesterol out of tissues, promoting removal of excess cholesterol in the vessel. Granule is a complex mixture of HDL, phosvitin and LDLg. They are linked through the so-called ‘phosphocalcic bridge’, and are poorly soluble in water at neutral pH. Granules are dissociated at acidic or basic pH or at high ionic strengths. Thus, in food, granules have various degrees of dissociation and conformation depending conditions such as pH or the ionic strength. In this study, we studied on how the degree of dissociation or the conformation of granules change in mayonnaise using asymmetrical flow field-flow fractionation (AF4) coupled with multi-angle light scattering (MALS). The dissociated granule components were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).