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Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
Author(s) -
TSUTSUI TOMOMI
Publication year - 1988
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.1365-2621.1988.tb13539.x
Subject(s) - yolk , chemistry , viscosity , low density lipoprotein , lipoprotein , chromatography , food science , biochemistry , cholesterol , materials science , composite material
Egg yolk low density lipoprotein (LDL) was heated at various temperatures from 55°C to 100°C for 5 min and transmission, extractability of lipid, emulsifying property and foaming property of each solution were examined. Transmission of LDL solution decreased for treatments above 60°C and was almost 0 at 75°C. Above 70°C, lipid extractability gradually decreased with increase of treatment temperature. Emulsifying property and apparent viscosity were significantly correlated with the extractability of lipid.