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Baking performance of egg‐yolk lipoproteins before and after surface modifications
Author(s) -
Kamat V. B.,
Jones A. A.,
Graham G.,
Yoell R.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261208
Subject(s) - yolk , plasma lipoprotein , chemistry , structural integrity , lipoprotein , food science , biochemistry , chromatography , cholesterol , structural engineering , engineering
Enzymatically modified yolk or yolk plasma and succinylated yolk plasma gave unacceptable Madeira cakes but good fatless sponges of reasonable cell structure although somewhat inferior to the control. Modified yolk plasma showed variable degrees of aggregation in response to various treatments but the overall integrity of lipoprotein structure was unaffected. It is thought that in addition to the macroscopic integrity of yolk lipoproteins, their interfacial molecular anatomy has a marked influence on baking performance in both Madeira cakes and fatless sponges.