Egg yolk: structures, functionalities and processes
2013; Wiley; Volume: 93; Issue: 12 Linguagem: Inglês
10.1002/jsfa.6247
ISSN1097-0010
Autores Tópico(s)Animal Nutrition and Physiology
ResumoJournal of the Science of Food and AgricultureVolume 93, Issue 12 p. 2871-2880 Mini-review Egg yolk: structures, functionalities and processes Marc Anton, Corresponding Author Marc Anton INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France Correspondence to: Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France. E-mail: [email protected]Search for more papers by this author Marc Anton, Corresponding Author Marc Anton INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France Correspondence to: Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France. E-mail: [email protected]Search for more papers by this author First published: 28 May 2013 https://doi.org/10.1002/jsfa.6247Citations: 184Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions—plasma and granules—which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions. © 2013 Society of Chemical Industry Citing Literature Volume93, Issue12September 2013Pages 2871-2880 RelatedInformation
Referência(s)