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Physical State of the Dispersed Phases of Emulsions Prepared with Egg Yolk Low Density Lipoprotein and Bovine Serum Albumin
Author(s) -
MIZUTANI REIKO,
NAKAMURA RYO
Publication year - 1985
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.1365-2621.1985.tb10548.x
Subject(s) - emulsion , yolk , bovine serum albumin , chemistry , chromatography , lipoprotein , fat emulsion , low density lipoprotein , albumin , cholesterol , biochemistry , food science , medicine , parenteral nutrition
Physical state of the dispersed phases of the emulsion prepared with egg yolk low density lipoprotein (LDL‐emulsion) was compared with that of bovine serum albumin (BSA‐emulsion). Results clearly showed that the mean globule size of LDL‐emulsion was much smaller than that of BSA‐emulsion and that stability of the LDL‐emulsion during storage was much larger than the BSA‐emulsion. These properties of LDL‐emulsion appeared to be dependent on the high lipid‐binding ability of LDL.