Egg Yolk Mechanism
ABSTRACT
The present work makes an attempt to fabricate a taste sensor based on natural lipid product as the sensing element. Hen’s egg yolk is one among the natural resource of lipids, and has been opted as an electro-active material in fabricating the sensor. This paper discusses the methodology of preparing taste sensing membrane and its response to taste substances. The mechanism of taste transduction of Hens egg yolk is examined with PVC/DOA and PVC/DOA/yolk membranes for various concentrations of taste substances. The electrical pattern of both the membrane proves that, egg yolk is the deciding factor in fixing the sensitivity of the sensor. The membranes satisfy the requirement of a taste sensor by exhibiting global selectivity and producing
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The lipids of yolk are allied with lipoprotein assemblies which are formed by the interaction of lipids and proteins. Hence, on the basis of its dry matter, yolk is comprised of five major components: 68% low-density lipoproteins (LDL), 16 % high-density lipoproteins (HDL), 10% globular proteins (livetins), 4% phosphoprotein (phosvitin), and 2% minor proteins. The lipids are made up of 62% triglycerides, 33% phospholipids, and less than 5% cholesterol. Carotenoids represent less than 1% of yolk lipids, and give it color. The fatty acid composition of the yolk depends on the amount of fatty acids ingested by hen during its intake of food. For a standardized fed hen, saturated fatty acids (SFA) accounts for 35%, monounsaturated fatty acids (MUFA) for 40-45%, and polyunsaturated fatty acids (PUFA) for 20-25%, the most prevalent fatty acids in egg yolk are Palmitic acid (C16:0), Stearic acid (C18:0), Myristic acid (C14), Palmitoleic acid (C16:1), Oleic acid (C18:1), Linoleic acid (C18:2), Linolenic acid (C18:3), Arachidonic acid (C20:4), Docosahexaenoic acid (C22:6) [10]. Thus, lipids are predominant in the hen egg yolk; therefore PVC/DOA/yolk membrane can be treated and analyzed in the same way as done by Oohira and Toko [11] for their PVC/DOPP/lipid membrane. Most of the above mentioned fatty acids are incorporated in the fabrication of taste sensors by Toko et al [4] and Iiyama et al [12] and proved that these lipids has the ability to transduce taste. These lipids were used by them in discrete form, whereas in the present work, they appear to be available naturally in hybrid
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