An authentication technology of egg products

An authentication technology of egg products were built in this article,which integrated both protein and genomic testing methods. On one hand,lysozyme,ovalbumin and conalbumin were regarded as the iconic ingredients in egg white protein.Three proteins were separated by the optimized ion-exchange resin method,and were subjected to polyacrylamide gel electrophoresis to achieve the identification from protein level. On the other hand,because corn flour and soybean powder adulterants were found in egg products,a testing method from the genome level was proposed in this research. The 18 S rDNA genes in higher plant as the endogenous reference gene,species specific primers from adulterated substances were designed,and were amplified by Polymerase Chain Reaction( PCR). Through the presence or absence of specific bands on the Agarose Gel Electrophoresis gel,the egg product,can be easily identified from the genome level. The result showed that ion-exchange was effective method on authentication the a little bit egg food processing,but was not so good to extraction proteins from the overprocessing egg foods. The designed primers had strong specificities,the detection limitation was 2% from the PCR result.Combine with two technologies of ion-exchange and PCR can authentication most of egg food from market.