Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

2019 ◽  
Vol 97 ◽  
pp. 105224 ◽  
Author(s):  
Yang Gao ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Chenying Wang ◽  
Yanjun Yang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Egg Yolk ◽  
Heat Stability ◽  
Emulsifying Properties

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

Extraction of Lipid-Protein Complexes from Egg Yolk

1972 ◽  
Vol 55 (5) ◽  
pp. 975-978
Author(s):  
J G Navarro ◽  
F Borie ◽  
J Saavedra
Keyword(s):  
Fatty Acids ◽  
Solvent Extraction ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Protein Complexes ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Residual Lipid ◽  
Mode Of Attachment ◽  
Hydrolysis Of

Abstract A residual lipid which is not removed by solvent extraction was detected and determined after enzymatic hydrolysis of defatted egg yolk protein. Free fatty acids were found to be the type of lipid bonded to the egg yolk protein. The mode of attachment of these fatty acids to the egg yolk protein is suggested and the composition of the fatty acids is reported.

Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein

2019 ◽  
Vol 85 ◽  
pp. 168-174 ◽  
Author(s):  
Xiaodan Zang ◽  
Chonghui Yue ◽  
Yuxin Wang ◽  
Meili Shao ◽  
Guoping Yu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Rice Bran ◽  
Emulsifying Properties ◽  
Rice Bran Protein
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