Abstract：
:Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein, water-soluble metabolites in raw and boiled eggs produced from chickens raised with corn- or rice-fed were analyzed. Each egg was separated into yolk and white, and freeze-dried samples were analyzed by CE-MS and LC-MS. Abundant metabolites included amino acids in yolks and sugars in whites. Compared to corn-fed, rice-fed resulted in three times higher betaine and uridine monophosphate concentrations in yolks and whites, respectively. Boiled whites contained more than four times higher concentrations of amino acids and fructose than raw whites. Metabolites in yolks exhibited minimal changes after boiling. Our findings support the use of water-soluble metabolomics to evaluate the effects of heating and feed crops on taste components.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ogura T,Wakayama M,Ashino Y,Kadowaki R,Sato M,Soga T,Tomita Mdoi
10.1016/j.foodchem.2020.127077subject
Has Abstractpub_date
2020-10-15 00:00:00pages
127077eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30939-0journal_volume
327pub_type
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