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Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin
Author(s) -
CHUNG SIEW LIAN,
FERRIER LES K.
Publication year - 1991
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.1365-2621.1991.tb04747.x
Subject(s) - phosvitin , emulsion , mixing (physics) , chromatography , bovine serum albumin , chemistry , yolk , fraction (chemistry) , volume fraction , volume (thermodynamics) , flocculation , food science , biochemistry , organic chemistry , enzyme , thermodynamics , protein kinase a , physics , quantum mechanics
The effects of protein concentration (0.1–2.0%), oil volume fraction (0.17–0.67), mixing speed (10,000–22,000 rpm) and mixing time (0.5–8 min) on the emulsifying properties of phosvitin and bovine serum albumin (BSA) were compared. Emulsifying activity and emulsion stability increased with protein concentration, oil volume fraction and mixing. Effects of these variables were assessed quantitatively using an empirical equation. Mixing speed had the greatest influence and protein concentration had the least influence on emulsifying activity for both phosvitin and BSA. For emulsion stability, mixing speed had the greatest influence for phosvitin; oil volume fraction had the greatest influence for BSA. Phosvitin was a better emulsifier than BSA at pH7.