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Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
Author(s) -
Denmat M.,
Anton M.,
Gandemer G.
Publication year - 1999
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.1365-2621.1999.tb15863.x
Subject(s) - yolk , solubility , emulsion , denaturation (fissile materials) , chemistry , viscosity , chromatography , electrophoresis , blood proteins , biochemistry , food science , materials science , nuclear chemistry , organic chemistry , composite material
Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.