Composition, solubility and emulsifying properties of granules and plasma of egg yolk

被引：142

作者：

Anton, M

Gandemer, G

机构：

[1] Inst. Natl. de la Rech. Agronomique, Lab. d'Etud. Intrac. Molecules A., Groupe Lipides - Flaveur, 44316 Nantes Cedex 3, rue de la Géraudière

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期

关键词：

egg yolk; granules; plasma; solubility; emulsifying properties;

D O I：

10.1111/j.1365-2621.1997.tb04411.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength greater than or equal to 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.

引用

页码：484 / 487

页数：4

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