scholarly journals Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 257
Author(s):  
Karina Ilona Hidas ◽  
Ildikó Csilla Nyulas-Zeke ◽  
Anna Visy ◽  
László Baranyai ◽  
Lien Phuong Le Nguyen ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Citric Acid ◽  
Rheological Properties ◽  
Functional Properties ◽  
Apparent Viscosity ◽  
Frozen Storage ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
L Value ◽  
Different Levels

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

scholarly journals Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

2021 ◽  
Author(s):  
Karina Hidas ◽  
Csaba Németh ◽  
Lien Le Phuong Nguyen ◽  
Anna Visy ◽  
Adrienn Tóth ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Egg Yolk ◽  
Calorimetric Study ◽  
Denaturation Temperature ◽  
Fresh Sample ◽  
Gelation Process ◽  
Increasing Trend

The egg yolk undergoes an irreversible gelation process when freezing to –6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at –18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.

Study on the Thermal and Rheological Properties of Reactive Blending PC/PLA/EVA Blends

2011 ◽  
Vol 79 ◽  
pp. 282-287 ◽  
Author(s):  
Yi Chen ◽  
Guang Sheng Zeng ◽  
Ping Jiang ◽  
Wei Lu ◽  
Wei Long Huang
Keyword(s):  
Thermal Stability ◽  
Thermal Properties ◽  
Impact Strength ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Melt Blending ◽  
Reactive Blending ◽  
Blending Process ◽  
The Impact ◽  
Thermal Stability Of

EVA was added into PC/PLA blends as a modifier for improving the impact strength of blends, and meanwhile the thermal properties and rheological properties of blends should also be influenced. PC/PLA/EVA blends were prepared by melt blending and the catalyst DBTO was added into the blends in blending process to catalyze the transesterification of PC and EVA for improving the compatibility of blends. The effects of blend composition and transesterification on the thermal and rheological properties of blends were investigated. The results showed that the addition of EVA could improve the crystallinity of PLA in PC/PLA/EVA blends but had little influence on the thermal stability of blends,and the transesterification was beneficial to both the crystallization of PLA and thermal stability of blends. The addition of EVA and the transesterification of PC and EVA increased the apparent viscosity of blends, while the apparent viscosity of blends decreased drastically and the pseudo-plasticity characteristic of blend melts was weakened obviously with increasing PLA content and rising temperature.

scholarly journals Functional and Rheological Properties of Vicia faba L. Protein Isolates

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 178
Author(s):  
Daniel Żmudziński ◽  
Urszula Goik ◽  
Paweł Ptaszek
Keyword(s):  
Rheological Properties ◽  
Vicia Faba ◽  
Functional Properties ◽  
Water Solubility ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Wide Range ◽  
Vicia Faba L ◽  
Alkaline Conditions ◽  
Main Protein

A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

Aroids.

2021 ◽  
pp. 85-114
Author(s):  
S. N. Moorthy ◽  
M. S. Sajeev ◽  
R. P. K. Ambrose ◽  
R. J. Anish
Keyword(s):  
Thermal Properties ◽  
Rheological Properties ◽  
Structural Properties ◽  
Functional Properties ◽  
Extraction And Purification ◽  
Granular Morphology ◽  
Amylopectin Structure ◽  
Starch Crystallinity

Abstract This book chapter outlines the extraction and purification, physiochemical composition (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, amylose and amylopectin structure), functional properties (i.e. swelling and solubility, viscosity, rheological properties, retrogradation), thermal properties (i.e. DSC, digestibility) of aroids.

scholarly journals Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk

2020 ◽  
Author(s):  
Karina Ilona Hidas ◽  
Csaba Németh ◽  
Anna Visy ◽  
Adrienn Tóth ◽  
László Ferenc Friedrich ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dry Matter ◽  
Frozen Storage ◽  
Egg Yolk ◽  
Matter Content ◽  
Dry Matter Content ◽  
Freezing And Thawing ◽  
Scanning Calorimetry ◽  
Nutrient Value ◽  
Analyse Data

AbstractEggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, liquid egg yolk or albumin. They have a shelf life of a few weeks, but freezing can increase it to 1 year. However, freezing causes gelation in case of egg yolk. This process is highly dependent on the conditions of freezing and thawing.In our study, raw liquid egg yolk was frozen and stored for 14 days at −18 °C. On days 1, 7 and 14 samples were thawed by two different methods. Denaturation temperature and enthalpy were investigated by differential scanning calorimetry. Besides, rheological properties were examined at 20 °C, Herschel–Bulkley model was fitted to flow curves of the examined samples. The dry matter content was also recorded during the experiment. Two-way ANOVA was used to analyse data.The results of the study showed that method of thawing had no significant effect on calorimetric and rheological properties and dry matter content. In contrast, freezing and frozen storage had a significant effect on denaturation enthalpy and rheological properties.

scholarly journals Effect of different levels of fertilizers and forecrops on rheological properties of winter wheat

2019 ◽  
Vol 8 (1-2) ◽  
pp. 47-52
Author(s):  
Zoltán Magyar ◽  
Péter Pepó ◽  
Ernő Gyimes
Keyword(s):  
Correlation Analysis ◽  
Water Absorption ◽  
Rheological Properties ◽  
Sweet Corn ◽  
Rheological Parameters ◽  
Favourable Effect ◽  
Strong Positive Correlation ◽  
Positive Correlation ◽  
L Value ◽  
Different Levels

During our experiments in 2017/2018 crop year at Látókép Experimental Farm of University of Debrecen we studied the effect of different forecrops (sweet corn, sunflower) and increased dosages of artificial fertilizers (control, N90PK, N150PK) on rheological properties of wheat. Both levels of artificial fertilizers significantly improved valorigraphic water absorption (WA), quality number (VQN) and dough-stability (DST), moreover alveographic L and W value. Applying artificial fertilizers valorigraphic mixing-tolerance (DMT) and dough softening (DS) values were decreased significantly comparing to the control ones. Sweet corn as a forecrop had significantly favourable effect on VQN, DDT, DST, DS and DMT; promylographic ductility; alveographic L values comparing to sunflower. Fertilizing x forecrop interaction affected in a significant way the DMT and P/L value. In addition, fertilizing x cultivar interaction had significant effect on alveographic L, promylographic ductility and ratio. Using Pearson’s correlation analysis results, fertilizer dosages were in strong positive correlation with VQN and DDT; alveographic L and W. The alveographic W was in strong positive correlation with promylographic energy (r=0,842**) and DST (r=0,863**), while the L was in medium positive correlation with promylographic ductility (r=0,744**). Our results proved that, the wheat flour’s rheological parameters are significantly affected by fertilizing dose, forecrop and cultivar

scholarly journals Rasyona Kakule Tozu İlavesinin Yumurtlayan Bıldırcınlarda Performans, Yumurta Kalitesi ve Serum Biyokimyasal Parametrelerine Etkisi

2021 ◽  
Vol 9 (11) ◽  
pp. 1999-2003
Author(s):  
Osman Olgun ◽  
Esra Tuğçe Gül ◽  
Alpönder Yıldız ◽  
Abdullah Çolak
Keyword(s):  
Serum Cholesterol ◽  
Feed Intake ◽  
Egg Quality ◽  
Egg Yolk ◽  
Quality Parameters ◽  
Treatment Groups ◽  
Cholesterol Levels ◽  
A Value ◽  
L Value ◽  
Different Levels

The present research was carried out to determine the effects of the addition of cardamom powder at different levels (0, 1, 2, 3 or 4 g/kg) to diet on performance, egg quality, and serum parameters in laying quails. In the experiment, a total of 120 laying quails at the age of 20 weeks were randomly distributed to 5 treatment groups with 6 subgroups (4 quails each). Quails were fed with experimental diets for 10 weeks. In the experiment, the feed intake of quails significantly increased with the supplementation of cardamom powder at the level of 3 g/kg to the diet, while other performance parameters were not affected. Eggshell thickness advanced with the addition of 1 g/kg cardamom powder to diet. Egg yolk L* value increased at the level of 4 g/kg, but a* value decreased with the addition of cardamom powder. Other egg quality parameters were not affected by the addition of cardamom powder to the diet. In addition, the supplementation of cardamom powder to the diet significantly reduced serum cholesterol levels of quails. According to the results obtained from the experiment, the addition of cardamom powder at the level of 3 g/kg to the diet increased the feed intake of quails, while the supplementation of 1 g/kg was effective in improving the eggshell quality and serum cholesterol level.

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