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Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
Author(s) -
ANTON M.,
GANDEMER G.
Publication year - 1997
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.1365-2621.1997.tb04411.x
Subject(s) - yolk , solubility , chemistry , chromatography , ionic strength , emulsion , centrifugation , solubilization , sodium , composition (language) , aqueous solution , biochemistry , food science , organic chemistry , linguistics , philosophy
Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray‐dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.