Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

2020 ◽  
Vol 101 ◽  
pp. 105521 ◽  
Author(s):  
Qin Li ◽  
Shitao Tang ◽  
Fayez Khalaf Mourad ◽  
Wenjie Zou ◽  
Lizhi Lu ◽  
...  
Keyword(s):  
Structural Analysis ◽  
Egg Yolk ◽  
Yolk Granules

Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction

2018 ◽  
Vol 268 ◽  
pp. 369-377 ◽  
Author(s):  
Meram Chalamaiah ◽  
Yussef Esparza ◽  
Hui Hong ◽  
Feral Temelli ◽  
Jianping Wu
Keyword(s):  
Functional Properties ◽  
Egg Yolk ◽  
Yolk Granules ◽  
Physicochemical And Functional Properties

scholarly journals Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2238
Author(s):  
Xin Li ◽  
Yue-Meng Wang ◽  
Cheng-Feng Sun ◽  
Jian-Hao Lv ◽  
Yan-Jun Yang
Keyword(s):  
Foam Stability ◽  
Egg Yolk ◽  
Egg White ◽  
Foaming Properties ◽  
Foaming Agent ◽  
Yolk Granules ◽  
Industrial Processing ◽  
Egg White Protein ◽  
Egg Yolk Plasma ◽  
Yolk Plasma

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

Mineral Cations Affect Microstructure of Egg Yolk Granules

1992 ◽  
Vol 57 (6) ◽  
pp. 1323-1326 ◽  
Author(s):  
D. CAUSERET ◽  
E. MATRINGE ◽  
D. LORIENT
Keyword(s):  
Egg Yolk ◽  
Yolk Granules

ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS

1961 ◽  
Vol 39 (8) ◽  
pp. 1295-1307 ◽  
Author(s):  
R. W. Burley ◽  
W. H. Cook
Keyword(s):  
Molecular Weight ◽  
Low Temperature ◽  
Phosphorus Content ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
High Molecular Weight Complex ◽  
Yolk Granules ◽  
Hen’S Egg

The yolk granules from hen's egg represent on a dry basis 23% of the yolk solids, and they contain about 90% of the protein phosphorus, 95% of the iron, and nearly 70% of the calcium in yolk. Ultracentrifugal and other analyses on solutions of the granules show that they are 70% α- and β-lipovitellin in an approximate ratio of 1:1.8, 16% phosvitin, and 12% low-density lipoprotein. The properties and composition of the two lipovitellins isolated from the granules are the same as those isolated from solutions of whole yolk. Further purification reduces the protein phosphorus in α-lipovitellin to 0.50% and in β-lipovitellin to 0.27%, and this confirms that α-vitellin has a higher phosphorus content. Experiments at low temperature suggest that phosvitin exists in the granules as a high molecular weight complex.

Janus Effects of NaCl on Structure of Egg Yolk Granules

2021 ◽  
pp. 131077
Author(s):  
Teng Li ◽  
Huanhuan Su ◽  
Jiaqian Zhu ◽  
Yuying Fu
Keyword(s):  
Egg Yolk ◽  
Yolk Granules

CHROMATOGRAPHIC SEPARATION OF PHOSVITIN, α- AND β-LIPOVITELLIN OF EGG YOLK GRANULES ON TEAE-CELLULOSE

1964 ◽  
Vol 42 (8) ◽  
pp. 1203-1215 ◽  
Author(s):  
M. W. Radomski ◽  
W. H. Cook
Keyword(s):  
Ionic Strength ◽  
Egg Yolk ◽  
Gradient Elution ◽  
Partial Recovery ◽  
Linear Gradient ◽  
Yolk Granules ◽  
Sedimentation Behavior ◽  
Strength Limit ◽  
The Individual ◽  
Low Ionic Strength

The two components of lipovitellin and the three major components of yolk granules, phosvitin, α- and β-lipovitellin, have been separated by gradient elution chromatography on TEAE-cellulose. A 0.2 M phosphate buffer (pH 6.8) had the necessary ionic strength to dissolve these proteins and when applied in this solvent all components except β-lipovitellin were retained by the column. A linear gradient of ionic strength (limit buffer 0.2 M phosphate plus 0.5 M NaCl) was used to remove the other components. Recovery was essentially complete and the composition and properties of the individual components were similar to those obtained by previous chromatographic methods that gave only partial recovery. An additional component eluted after α-lipovitellin and before phosvitin, previously observed in Dowex-1 separations, was also observed by the present method. The composition, sedimentation behavior, and absorption spectra of this component indicate that it is a soluble complex of phosvitin and lipovitellin. When granules are dissolved in alkaline solvents (pH 9.4) of low ionic strength (0.05), phosvitin is not evident as a separate component during ultracentrifugation, but appears as the ionic strength is increased.

Fabrication and characterization of emulsion stabilized by table egg‐yolk granules at different pH levels

2019 ◽  
Vol 100 (4) ◽  
pp. 1470-1478 ◽  
Author(s):  
Anheng Wang ◽  
Zhigang Xiao ◽  
Jingjing Wang ◽  
Guijie Li ◽  
Lijuan Wang
Keyword(s):  
Egg Yolk ◽  
Yolk Granules ◽  
Fabrication And Characterization
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