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Co‐dried Carbohydrates Effect on the Performance of Egg Yolk Solids
Author(s) -
SCHULTZ JAMES R.,
SNYDER HARRY E.,
FORSYTHE RICHARD H.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03665.x
Subject(s) - yolk , chemistry , dehydration , food science , chromatography , biochemistry
SUMMARY– When egg yolk is dried and subsequently rehydrated, it loses its ability to form a stable foam. If sufficient carbohydrates are added to the egg yolk before dehydration, much of the foaming ability is retained by the rehydrated yolk. Evidence has been presented that, in plain‐dried yolk, the removal of water irreversibly changes the structure of the low‐density lipoproteins and that foam‐inhibiting free lipid is released from these lipoproteins. When yolk is co‐dried with added carbohydrates, the carbohydrates partially protect the lipoproteins from this irreversible structural change, probably by replacing the water of hydration at its binding sites during the drying process.