Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state

2007 ◽  
Vol 21 (5-6) ◽  
pp. 896-905 ◽  
Author(s):  
C BELHOMME ◽  
E DAVIDBRIAND ◽  
M ROPERS ◽  
C GUERINDUBIARD ◽  
M ANTON
Keyword(s):  
Egg Yolk ◽  
Water Interface ◽  
Aggregation State ◽  
Air Water Interface ◽  
Hen Egg Yolk ◽  
Interfacial Characteristics ◽  
Hen Egg

Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface

2003 ◽  
Vol 31 (1-4) ◽  
pp. 185-194 ◽  
Author(s):  
Virginie Martinet ◽  
Patrick Saulnier ◽  
Valérie Beaumal ◽  
Jean-Luc Courthaudon ◽  
Marc Anton
Keyword(s):  
Surface Properties ◽  
Egg Yolk ◽  
Low Density Lipoproteins ◽  
Low Density ◽  
Water Interface ◽  
Air Water Interface ◽  
Hen Egg Yolk ◽  
Hen Egg

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

2006 ◽  
Vol 20 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Oscar Castellani ◽  
Corinne Belhomme ◽  
Elisabeth David-Briand ◽  
Catherine Guérin-Dubiard ◽  
Marc Anton
Keyword(s):  
Egg Yolk ◽  
Water Emulsion ◽  
Oil In Water ◽  
Hen Egg Yolk ◽  
Oil In Water Emulsion ◽  
Interfacial Characteristics ◽  
Hen Egg

Antioxidant activity of tryptic digests of hen egg yolk phosvitin

2007 ◽  
Vol 87 (14) ◽  
pp. 2604-2608 ◽  
Author(s):  
Xueming Xu ◽  
Shigeru Katayama ◽  
Yoshinori Mine
Keyword(s):  
Antioxidant Activity ◽  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTS

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook
Keyword(s):  
Light Scattering ◽  
Soluble Protein ◽  
Soluble Fraction ◽  
Egg Yolk ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Molecular Weights ◽  
Water Soluble Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.

Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 341-348 ◽  
Author(s):  
Nassim Naderi ◽  
James D. House ◽  
Yves Pouliot
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg

Strategic Glycan Elution Map for the Production of Human-TypeN-Linked Oligosaccharides: The Case of Hen Egg Yolk and White

2009 ◽  
Vol 73 (3) ◽  
pp. 543-551 ◽  
Author(s):  
Wataru SUMIYOSHI ◽  
Shin-ichi NAKAKITA ◽  
Nobumitsu MIYANISHI ◽  
Jun HIRABAYASHI
Keyword(s):  
Egg Yolk ◽  
Hen Egg Yolk ◽  
Hen Egg
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