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Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction
Food Chemistry ( IF 8.8 ) Pub Date : 2018-06-15 , DOI: 10.1016/j.foodchem.2018.06.033
Meram Chalamaiah , Yussef Esparza , Hui Hong , Feral Temelli , Jianping Wu

In this study, leftover egg yolk granules, a by-product after phosvitin extraction, were evaluated for the physicochemical and functional properties and the results were compared with those of the egg yolk and whole granule with phosvitin. Leftover granule after phosvitin removal accounted for 12.6% of the dried egg yolk and contained 84.5% protein and 7.98% fat. Scanning electron microscopy (SEM) images of leftover granules indicated the dissociation of aggregates of high density lipoprotein-phosvitin complexes. Protein solubility of leftover granules was markedly influenced by pH and sodium chloride (0.5 and 1 M). The apparent viscosity of leftover granule was higher than egg yolk and whole granule. Compared to whole granule, leftover granule had significantly (P < 0.05) superior foaming and emulsifying properties, but, lower than those of egg yolk. These findings are useful for the food industry for utilization of leftover egg yolk granules for the preparation of various food products.



中文翻译:

磷脂提取后剩余蛋黄颗粒的理化和功能性质。

在这项研究中,对剩余的蛋黄颗粒进行了评估,该残留的蛋黄颗粒是从磷光蛋白中提取的副产品的理化和功能特性,并将结果与​​含有磷光蛋白的蛋黄和整个颗粒的结果进行了比较。去除磷脂的残渣占干蛋黄的12.6%,其中蛋白质含量为84.5%,脂肪含量为7.98%。剩下的颗粒的扫描电子显微镜(SEM)图像表明高密度脂蛋白-磷酸肌醇复合物的聚集体解离。pH和氯化钠(0.5和1 M)显着影响剩余颗粒的蛋白质溶解度。剩余颗粒的表观粘度高于蛋黄和整个颗粒。与完整颗粒相比,剩余颗粒具有显着的(P <0.05)优异的起泡和乳化性能,但低于蛋黄。这些发现对于食品工业利用剩余的蛋黄颗粒用于制备各种食品是有用的。

更新日期:2018-06-15
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