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Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk
Author(s) -
PARASKEVOPOULOU ADAMANTINI,
KIOSSEOGLOU VASSILIS
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01946.x
Subject(s) - yolk , chemistry , chromatography , phospholipid , cholesterol , ethanol , polyvinyl alcohol , extraction (chemistry) , polysorbate , food science , pulmonary surfactant , biochemistry , organic chemistry , membrane
Summary The lipid and cholesterol contents of freeze‐ and spray‐dried egg‐yolk were substantially reduced by extraction with 1% polyoxyethylene (20) sorbitan mono‐oleate (polysorbate 80) in 10/90, 20/80, 50/50 and 80/20 (v/v) ethanol/water mixtures. the functionally important phospholipid content of the resulting yolk‐protein concentrate was only marginally reduced when low ratio mixtures were used, but total yields were reduced. the influence of polysorbate 80 is attributed to the weakening of protein‐protein bonds responsible for the stabilization of egg lipoprotein structures and subsequent release of lipids.