Fresh and frozen egg yolk protein fractions: emulsion stabilizing power, viscosity, and electrophoretic patterns.
1969; Elsevier BV; Volume: 48; Issue: 1 Linguagem: Inglês
10.3382/ps.0480241
ISSN1525-3171
AutoresElizabeth M. Davey, Mary E. Zabik, Lawrence E. Dawson,
Tópico(s)Muscle metabolism and nutrition
ResumoAbstract INTRODUCTION THE protein and lipoprotein complexes present in the egg yolk are responsible for its ability to function as an excellent emulsifier in many food products (Snell et al., 1935). The two primary lipoprotein fractions of the yolk are lipovitellin (Alderton and Fevold, 1945) and lipovitellenin (Fevold and Lausten, 1946); livetin and phosvitin (Mecham and Olcott, 1949) are the water soluble egg yolk proteins. Vincent et al. (1966) found that the livetin and lipoprotein fractions of the yolk contribute to its low surface energy which in turn is necessary for emulsion formation but may not influence the emulsion stability. The use of frozen egg yolk increases efficiency in commercial emulsion production. However, the utility of freezing pure egg yolk is limited by the irreversible gelation reaction (Moran, 1925) which egg yolk undergoes as a result of freezing and thawing, resulting in a product of greatly increased viscosity which is difficult…
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