High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

2020 ◽  
Vol 321 ◽  
pp. 126696
Author(s):  
Pauline Duffuler ◽  
Mélanie Giarratano ◽  
Nassim Naderi ◽  
Shyam Suwal ◽  
Alice Marciniak ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Yolk Granule ◽  
Selective Transfer ◽  
Plasma Fractions

scholarly journals Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1184
Author(s):  
Mélanie Giarratano ◽  
Pauline Duffuler ◽  
Julien Chamberland ◽  
Guillaume Brisson ◽  
James D. House ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Egg Yolk ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Yolk Granule ◽  
Emulsifying Properties ◽  
Plasma Fraction

Egg yolk granule phosvitin (45 kDa) is a phosphoprotein known for its emulsifying properties. Recently, high hydrostatic pressure (HHP) treatment of granule induced the transfer of phosvitin to the soluble plasma fraction. This project evaluated the performance of the ultrafiltration (UF) used to concentrate phosvitin from the plasma fraction to produce a natural emulsifier. Phosvitin was characterized in plasma from a pressure-treated granule (1.73 ± 0.07% w/w) and in its UF retentate (26.00 ± 4.12% w/w). The emulsifying properties of both retentates were evaluated. The emulsion prepared with phosvitin-enriched retentate was more resistant to flocculation and creaming. Confocal laser scanning microscopy showed a network of aggregated protein similar to a gel, which encapsulated oil droplets in emulsions made with UF-retentate of plasma from pressure-treated granule. However, although sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that β-phosvitin is recovered in the cream, it is difficult to attribute the improved emulsifying properties of the UF-retentate of plasma from pressure-treated granules only to phosvitin.

scholarly journals Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 148-152
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Salamon Bertold ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Rotational Viscometer ◽  
Egg Products ◽  
Thixotropic Behavior ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
One Way Anova ◽  
Shearthinning Behavior

Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 and 600 s). The aim of our experiment was to examine how different holding times influences technofunctional attributes of liquid egg products. The color of samples changed after 60 s HHP treatment, but visible changes were evaluated just after 180­ 300 s. The pH of samples was stable, there were no significant changes caused by HHP (one-way ANOVA, a=0,05). The apparent viscosity was measured by a rotational viscometer as a function of shear rate. The shearthinning behavior of LEY and pseudopastic behavior of LEW and LWE were fitted well into HerschelBulkley model (with a satisfying correlation of R2 > 0.96). For the selected shearing rate, viscosity was measured in relation to shearing time. Thixotropic behavior of samples was increased by longer holding time of HHP treatments.

scholarly journals Effects of HPH processing at 400 MPa on proteins of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 153-157
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Barbara Csehi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Protein Structures ◽  
Egg Yolk ◽  
Food Preservation ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Egg Products ◽  
Result Show ◽  
Micro Dsc

In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was studied at 400 MPa 600 s on proteins of liquid egg products (egg yolk, LEY and whole egg, LWE). Thermo-physical, calorimetrical properties were examined on Micro DSC III (differential scanning calorimeter). Our result show that whole egg’s proteins are not desaturated by HHP, but 40% of egg yolk’s proteins had denaturation caused by processing. Aggregation and separation of protein groups can be observed by both products. Changes in protein structures caused texture modifications.

Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure

1999 ◽  
Vol 5 (3) ◽  
pp. 191-201 ◽  
Author(s):  
A. Ibarz ◽  
E. Sangronis ◽  
G.V. Barbosa-Cánovas ◽  
B.G. Swanson
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Egg White ◽  
Gel Strength ◽  
Processing Times ◽  
Lower Luminosity ◽  
Hardness Values ◽  
Whole Egg

Egg yolk, egg white and whole egg samples were placed under high hydrostatic pressure in the range 410 to 690 MPa for several processing times between 1 and 30 min. Egg yolk samples gelled completely over 410 MPa, while egg white and whole egg formed hard gels over 620 MPa. Heat- induced gels showed greater gel strength and hardness than did pressure-induced gels. In general, increasing the pressure and treatment times resulted in higher gel strength and hardness values. In the case of egg yolk it was observed that at the highest pressures (650-690 MPa) and processing times exceeding 15 min the gels collapsed in many cases. The pressure-induced egg yolk and whole egg gels showed lower luminosity than heat-induced gels, but were more reddish. The egg white gel luminosity did not show significant differences for different pressures and processing times.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

Effect of High Hydrostatic Pressure on Endothelial Lipase Expression*

2010 ◽  
Vol 37 (6) ◽  
pp. 641-645 ◽  
Author(s):  
Can-Xin XU ◽  
Chun WANG ◽  
Bing-Yang ZHU ◽  
Zhi-Ping GAO ◽  
Di-Xian LUO ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Endothelial Lipase ◽  
Lipase Expression
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