Enhancement of emulsifying properties of protein by sonicating with egg yolk lecithin

1988 ◽  
Vol 36 (4) ◽  
pp. 729-732 ◽  
Author(s):  
Ryo Nakamura ◽  
Reiko Mizutani ◽  
Masayo Yano ◽  
Shigeru Hayakawa
Keyword(s):  
Egg Yolk ◽  
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.

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

Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin

1991 ◽  
Vol 56 (5) ◽  
pp. 1259-1262 ◽  
Author(s):  
SIEW LIAN CHUNG ◽  
LES K. FERRIER
Keyword(s):  
Egg Yolk ◽  
Emulsifying Properties
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