Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

Dauphas, Stéphanie; Beaumal, Valérie; Gunning, Paul A.; Mackie, Alan; Wilde, Peter J.; Víe, Véronique; Riaublanc, Alain; Anton, Marc

doi:10.1016/j.colsurfb.2007.01.017

Cited by 28 publications

(28 citation statements)

References 15 publications

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“…Yolk pH values are, generally, in accordance with values presented in literature, e.g. in Dong-Un et al (1999) and Dauphas et al (2007).…”

Section: Viscosity Measurement As a Function Of Share Ratesupporting

confidence: 83%

“…The rheological characteristics of egg liquids have been studied by several authors who reported Newtonian, as well as timedependent non-Newtonian, flow behavior of the egg (Cornford et al, 1969Ibarz et al, 1999Punidadas and Mckellar, 1999;Alamprese et al, 2005Severa et al, 2005Telis-Romero et al, 2006Dauphas et al, 2007Atilgan and Unluturk, 2008).…”

Section: Introductionmentioning

confidence: 96%

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Influence of storing time and temperature on the viscosity of an egg yolk

Severa

Nedomová

Buchar

2010

Journal of Food Engineering

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“…Yolk pH values are, generally, in accordance with values presented in literature, e.g. in Dong-Un et al (1999) and Dauphas et al (2007).…”

Section: Viscosity Measurement As a Function Of Share Ratesupporting

confidence: 83%

Section: Introductionmentioning

confidence: 96%

Influence of storing time and temperature on the viscosity of an egg yolk

Severa

Nedomová

Buchar

2010

Journal of Food Engineering

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“…All constituents of yolk (HDL, LDL, phosvitin and livetin) can be adsorbed at the o/w interface (Anton and Gandemer 1999). In emulsions prepared with yolk, the contribution of proteins to emulsifying activity is higher than that of PLs (Dauphas et al . 2007; Kim et al .…”

Section: Resultsmentioning

confidence: 99%

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

Jin

Huang

Ding

et al. 2011

Journal of Food Biochemistry

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Fresh egg yolk was separated into plasma and granules. Then, the egg yolk and its fractions were enzymatically modified with phospholipase A1 (PLA1). Changes in physicochemical and functional properties were investigated. We observed that enzymatic treatment showed a significant impact on the properties of egg yolk and its fractions with regard to emulsifying properties, protein solubility and foaming properties. Meanwhile, the color changes and the microstructure and the thermal behavior of egg yolk, plasma and granules before and after enzymatic treatment were also studied. This study indicated that the existence of lysophospholipids and structural changes in egg yolk granules could be responsible for significant differences in the functional properties of untreated and PLA1‐modified egg yolk, plasma and granules. PRACTICAL APPLICATIONS This study aimed to investigate the physicochemical and functional properties of egg yolk, including its fractions (plasma and granules), before and after phospholipase A1 (PLA1) treatment. Such modified egg yolk would have higher protein solubility, thermal stability and emulsifying properties, and present high resistance to extreme temperatures. As these properties of egg yolk powder were improved through PLA1 treatment, the application of PLA1 could make egg yolk have a good practical effect and extend the scope of application.

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“…An even more complicated system that has been studied is spread films of lipoproteins [104,105]. Lipoproteins consist of complex mixtures of neutral lipids, proteins and phospholipids.…”

Section: Proteins + Low Molecular Weight Surfactants (Lmws)mentioning

confidence: 99%

Rheological properties of protein films

Murray

2011

Current Opinion in Colloid & Interface Science

171

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Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

Cited by 28 publications

References 15 publications

Influence of storing time and temperature on the viscosity of an egg yolk

Influence of storing time and temperature on the viscosity of an egg yolk

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

Rheological properties of protein films

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Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

Cited by 28 publications

References 15 publications

Influence of storing time and temperature on the viscosity of an egg yolk

Influence of storing time and temperature on the viscosity of an egg yolk

EFFECT OF PHOSPHOLIPASE A1ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

Rheological properties of protein films

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EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES