High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions

2017 ◽  
Vol 43 ◽  
pp. 191-200 ◽  
Author(s):  
Nassim Naderi ◽  
Yves Pouliot ◽  
James D. House ◽  
Alain Doyen
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Pressure Effect ◽  
Egg Yolk

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

Effect of high hydrostatic pressure on the enzymic hydrolysis of β-lactoglobulin B by trypsin, thermolysin and pepsin

1996 ◽  
Vol 63 (1) ◽  
pp. 111-118 ◽  
Author(s):  
Henrik Stapelfeldt ◽  
Per Hjort Petersen ◽  
Kristian Rotvig Kristiansen ◽  
Karsten Bruun Qvist ◽  
Leif H. Skibsted
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Pressure Effect ◽  
Ambient Pressure ◽  
Apparent Volume ◽  
Enzymic Hydrolysis ◽  
Ambient Conditions ◽  
Β Lactoglobulin ◽  
Hydrolysis Of

SummaryHydrolysis of β-lactoglobulin B (β-lg B) by pepsin, a process slow at ambient conditions, is facilitated at a moderately high hydrostatic pressure such as 300 MPa, corresponding to an apparent volume of activation ΔV# = −63 ml mol−1 at pH 2·5, 30 °C and Γ/2=0·16. Digestion of β-lg by trypsin and thermolysin is likewise enhanced by pressure, and the pressure effect has been traced to pressure denaturation of β-lg B, which by high-pressure fluorescence spectroscopy has been shown to have a large negative volume of reaction, ΔV° = −98 ml mol−1, at pH 6·7, 30 °C and Γ/2 = 0·16. Pressure denaturation is only slowly reversed following release of pressure and the enhanced digestibility is maintained at ambient pressure for several hours.

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.

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