scholarly journals Egg yolk granules and phosvitin. Recent advances in food technology and applications

LWT ◽  
2021 ◽  
pp. 112442
Author(s):  
I. Marcet ◽  
S. Sáez-Orviz ◽  
M. Rendueles ◽  
M. Díaz
Keyword(s):  
Egg Yolk ◽  
Food Technology ◽  
Yolk Granules ◽  
Recent Advances

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

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

scholarly journals Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

2014 ◽  
Vol 83 (1) ◽  
pp. 39-44
Author(s):  
Vladimír Kopřiva ◽  
Pavel Suchý ◽  
Eva Straková ◽  
Michal Žďárský ◽  
Petr Dvořák
Keyword(s):  
Beta Vulgaris ◽  
Null Hypothesis ◽  
Laying Hens ◽  
Egg Yolk ◽  
Control Group ◽  
Standard Diet ◽  
Food Technology ◽  
Significant Difference ◽  
Preparatory Phase ◽  
The Difference

The colour and viscosity of egg yolk are among major indicators assessed by consumers and food technology. This study attempts to evaluate the colour and viscosity of yolk in laying hens’ eggs after the addition of dried beetroot (Beta vulgaris L. ssp. esculenta var. rubra) at the amount of 1% and 2% per feeding dose (in July and August 2012). The experiment was performed on 24 hens that were divided into three groups of 8 laying hens. The preparatory phase lasted one week (standard diet), followed by four weeks during which experimental layers received a diet enriched with beetroot. Then, all layers were fed a mixture without beetroot for the following four weeks. Eggs were collected during the whole period of 8 weeks. In total, 30 eggs from each group were subjected to analysis. The colour of eggs was determined using spectrophotometry, by the Colour-guide sphere spex portable colorimeter. The results showed a significant (P < 0.05) increase in value L* of yolk colour in experimental groups whereas values a* and b* (indicators of the international colorimetric scale CIELAB) did not vary significantly. Similarly, specific purity C*ab did not show a significant difference (P < 0.05) between the control and experimental groups. The egg yolk viscosity was lower in experimental groups compared to the control group but the difference was not significant. The addition of dried beetroot at the amount of 1 and 2% per feeding dose had no effect on colour and viscosity. This paper supported the null hypothesis that the addition of dried beetroot to the feeding dose at the amount of 1% and 2% has no effect on the colour and viscosity of egg yolk.

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
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