Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions

1998 ◽  
Vol 12 (4) ◽  
pp. 409-415 ◽  
Author(s):  
Yoshinori Mine
Keyword(s):  
Egg Yolk ◽  
Yolk Proteins ◽  
Oil In Water

Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

1998 ◽  
Vol 12 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Rotimi E. Aluko ◽  
Yoshinori Mine
Keyword(s):  
Egg Yolk ◽  
Yolk Granule ◽  
Oil In Water ◽  
Hen’S Egg

scholarly journals Design and characterization of oil-in-water nanoemulsion for enhanced oil recovery stabilized by amphiphilic copolymer, nonionic surfactant, and LAPONITE® RD

RSC Advances ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1952-1959
Author(s):  
Yi Zhao ◽  
Fangfang Peng ◽  
Yangchuan Ke
Keyword(s):  
Particle Size ◽  
Nonionic Surfactant ◽  
Enhanced Oil Recovery ◽  
Oil Recovery ◽  
Small Particle ◽  
Amphiphilic Copolymer ◽  
Good Stability ◽  
Small Particle Size ◽  
Oil In Water

Emulsion with small particle size and good stability stabilized by emulsifiers was successfully prepared for EOR application.

scholarly journals Characterization of Astaxanthin Nanoemulsions Produced by Intense Fluid Shear through a Self-Throttling Nanometer Range Annular Orifice Valve-Based High-Pressure Homogenizer

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2856
Author(s):  
Gary B. Smejkal ◽  
Edmund Y. Ting ◽  
Karthik Nambi Arul Nambi ◽  
Richard T. Schumacher ◽  
Alexander V. Lazarev
Keyword(s):  
Particle Size ◽  
Size Reduction ◽  
Hydrodynamic Diameter ◽  
Fluid Shear ◽  
Particle Size Reduction ◽  
Annular Gap ◽  
Oil In Water ◽  
High Pressure Homogenizer ◽  
Pass Through

Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two orders of magnitude was observed for AsX-encapsulated oil droplets following just one pass through the annular valve. In krill oil formulations, the mean hydrodynamic diameter of lipid particles was reduced to 60 nm after only two passes through the valve and reached a minimal size of 24 nm after eight passes. Repeated processing of samples through the valve progressively decreased lipid particle size, with an inflection in the rate of particle size reduction generally observed after 2–4 passes. Krill- and argan oil-based nanoemulsions were produced using an Ultra Shear Technology™ (UST™) approach and characterized in terms of their small particle size, low polydispersity, and stability.

Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk

1968 ◽  
Vol 46 (8) ◽  
pp. 983-988 ◽  
Author(s):  
J. Z. Augustyniak ◽  
W. G. Martin
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Amide Nitrogen ◽  
Acetylneuraminic Acid ◽  
Hen’S Egg ◽  
Terminal Amino ◽  
Protein Moiety

Two glycopeptides (A and B) were isolated from pronase-digested vitellenin, the protein moiety of the low-density lipoprotein of hen's egg yolk. Aspartic acid was the only N-terminal amino acid of both glycopeptides but only A contained N-acetylneuraminic acid. A contained 55% hexose (mannose), 14% hexosamine, 12% N-acetylneuraminic acid, 0.71% amide nitrogen, and its molecular weight was 2.3 × 103. The corresponding values for B were 64, 17, 0.0, 0.75, and 2.0 × 103. Chemical analyses showed that B (and probably A) occurs in vitellenin with the heteropolysaccharide group bound N-glycosidically via the β-amide group of an asparaginyl residue. The indicated structure is R∙(NH)Asp∙Thr∙Ser∙(Ala, Gly, Val)∙Ile, where R, the heteropolysaccharide group, contains 2 hexosamine and 8 hexose residues.

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