Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics

Strixner, Thomas; Kulozik, Ulrich

doi:10.1016/j.jfoodeng.2013.02.009

Cited by 47 publications

(29 citation statements)

References 41 publications

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“…This technology is also significant as it is used in the field of medical technology (Kim et al, 2013) and in the food industry (Strixner and Kulozik, 2013). The favourable properties of the centrifugation could be exploited for polymer separation too.…”

Section: Introductionmentioning

confidence: 99%

Alternative polymer separation technology by centrifugal force in a melted state

Dobrovszky

Ronkay

2014

Waste Management

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Abstract:In order to upgrade polymer waste during recycling, separation should take place at high purity. The present research was aimed to develop a novel, alternative separation opportunity, where the polymer fractions were separated by centrifugal force in melted state. The efficiency of the constructed separation equipment was verified by two immiscible plastics (polyethylene terephthalate, PET; low density polyethylene, LDPE), which have a high difference of density, and of which large quantities can also be found in the municipal solid waste. The results show that the developed equipment is suitable not only for separating dry blended mixtures of PET/LDPE into pure components again, but also for separating prefabricated polymer blends. By this process it becomes possible to recover pure polymer substances from multi-component products during the recycling process. The adequacy of results was verified by differential scanning calorimetry (DSC) measurement as well as optical microscopy and Raman spectroscopy.

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Section: Introductionmentioning

confidence: 99%

Alternative polymer separation technology by centrifugal force in a melted state

Dobrovszky

Ronkay

2014

Waste Management

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“…We note that some of the attached vesicles in Fig. 3c are larger than the maximum sizes found for LDL vesicles in the plasma [31]. The strong LDL association with the HDL-granules at pH 4.0 is not affected by the re-suspension step during the sample preparation, as described in detail under Material and Methods.…”

Section: Resultsmentioning

confidence: 67%

“…We separated high density lipoprotein (HDL; granules) from the low density lipoprotein fraction (LDL; plasma) by applying different g-forces to hen egg yolk suspensions [30,31]. Fig.…”

Section: Resultsmentioning

confidence: 99%

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

et al. 2014

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Hen egg yolk's main fractions, granules and plasma contribute to the formation and the stability of disperse systems like emulsions by constituting an interfacial film. However, yolk is still used empirically and physical properties of yolk fractions are not entirely understood. Therefore, one of the main approaches is to fractionate egg yolk in its single components and to close the lack of understanding of the molecular and structural characteristics of each fraction. As our sedimentation experiments show, separation efficiency of granules from hen egg yolk varies with changing solution pH. Under isoelectric conditions at pH 4.0, granules bind more low density lipoprotein (LDL; plasma-fraction), as atomic force microscopy reveals. We show that besides reduced electrostatic repulsion forces also structural changes of the granules support a higher incorporation of LDL-vesicle at pH 4.0. Varying amounts of lipid with pH make a structural analysis difficult by imaging techniques alone. We report on X-ray scattering experiments in reflection geometry performed on films of henegg granules. The observed scattering patterns provide prominent lateral distances in the film and a repeating distance from the phospholipids of the LDL vesicles. At pH 4.0 the repeating distance is larger and less diffuse compared to pH 6.5. We extracted two prominent lateral particle sizes in the HDLgranule film from two significant shoulders in the scattering functions. At pH 4.0 the obtained radii of gyration are Rg 1 = 83 nm and Rg 2 =2.4 nm. At pH 6.5 we observed a significant expansion of both sizes. This indicates rougher contact areas and a stronger steric hindering for the incorporation of the LDL vesicle in the HDL-granules under native milieu conditions.

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“…Today, the method by McBee and Coterill is still the most popular, in which egg yolk was diluted in 0.17 mol L –1 NaCl solution, followed by centrifugation at 10 000 × g for 15 min to obtain the granules and the plasma. Recently, Strixner and Kulozik separated egg yolk by diluting into 0.15 mol L –1 NaCl solution at 1 : 2 ratio, followed by stirring the mixture for 1 h at 10 °C before centrifugation at 10 000 × g for 45 min. This method obtained promising results for fractionating egg yolk on an industrial scale.…”

Section: Fractionation Of Egg Proteinsmentioning

confidence: 99%

Egg proteins: fractionation, bioactive peptides and allergenicity

Chang

Lahti²,

Tanaka

et al. 2018

J Sci Food Agric

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Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a shell, the white (containing 110 g kg proteins: ovalbumin, ovotransferrin, ovomucoid, lysozyme and ovomucin), and the yolk (containing 150-170 g kg proteins: lipovitellins, phosvitin, livetins, and low-density lipoproteins). Owing to their nutritional value and biological characteristics, both the egg white and yolk proteins are extensively fractionated using different techniques (e.g., liquid chromatography, ultrafiltration, electrophoresis, and chemical precipitation), in which liquid chromatography is the most commonly used technique to obtain individual proteins with high protein recovery and purity to develop novel food products. However, concerns over allergenic responses induced by certain egg proteins (e.g., ovomucoid, ovalbumin, ovotransferrin, lysozyme, α-livetin, and lipoprotein YGP42) limit their widespread use. As such, processing technologies (e.g., thermal processing, enzymatic hydrolysis, and high-pressure treatment) are investigated to reduce the allergenicity by conformational changes. In addition, biological activities (e.g., antioxidant, antimicrobial, antihypertensive, and anticancer activities) associated with egg peptides have received more attention, in which enzyme hydrolysis is demonstrated as a promising way to break polypeptides sequences and produce bioactive peptides to provide nutritional and therapeutic benefits for human health. © 2018 Society of Chemical Industry.

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Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics

Cited by 47 publications

References 41 publications

Alternative polymer separation technology by centrifugal force in a melted state

Alternative polymer separation technology by centrifugal force in a melted state

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

Egg proteins: fractionation, bioactive peptides and allergenicity

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