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Heat Gelling Properties of Hen's Egg Yolk Low Density Lipoprotein (LDL) in the Presence of Other Protein
Author(s) -
KOJIMA EIJI,
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.tb13278.x
Subject(s) - ovalbumin , chemistry , yolk , bovine serum albumin , lysozyme , lipoprotein , chromatography , low density lipoprotein , biochemistry , cholesterol , food science , biology , immune system , immunology
Ovalbumin (OV), bovine serum albumin (BSA) and lysozyme (Lys) were added to egg yolk low density lipoprotein (LDL) and the heat‐induced gel formation of LDL‐protein mixture was studied. The gel formation of LDL‐protein mixture was different between the acidic and alkaline pH region; fine stable gels were formed in the alkaline pH region, but weak paste‐like gels were formed in the acidic pH region. The effect of added BSA or OV on the gel strength of LDL was much larger than that of Lys. Scanning electron micrographic observation showed that the microstructures of both LDL‐BSA and LDL‐OV gels were more uniform than that of LDL‐Lys gel.