Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Laca, Amanda; Paredes, Benjamín; Dı́az, Mario

doi:10.1016/j.jfoodeng.2010.08.007

Cited by 19 publications

(7 citation statements)

References 34 publications

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“…The resulting gels had a high final viscosity of around 35 PaÁs. This is in accordance with earlier findings: at first, the viscosity curve approaches a first viscosity minimum, which is mainly caused by an increase in the fluidity of lipids with rising temperature (Laca, Paredes, & Díaz, 2011). In the further course, egg yolk shows two different maxima of apparent viscosity (Ternes & Werlein, 1987).…”

Section: Ftir Spectra and Peak Assignmentsupporting

confidence: 92%

“…The somewhat asynchronous onset of these changes in LDL PAST may be explained by additional molecular interchanges not reflected by FTIR which contribute to the viscosity increase in heat-induced gels of LDL dispersed in water. This hypothesis is supported by Laca et al (2011), who suggested that the composition and structure of egg yolk and its fractions are mainly responsible for differences in thermal behaviour between samples. Fig.…”

Section: Ftir Spectra and Peak Assignmentmentioning

confidence: 75%

“…The LDL PAST gel showed a low-level viscosity maximum and therefore weaker intermolecular interactions than the egg yolk gels. Laca et al (2011) also found by means of activation energy values that the viscosity of the LDL fraction is relatively less sensitive to changes in temperature than the egg yolk fraction.…”

Section: Ftir Spectra and Peak Assignmentmentioning

confidence: 90%

See 2 more Smart Citations

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

et al. 2015

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Section: Ftir Spectra and Peak Assignmentsupporting

confidence: 92%

Section: Ftir Spectra and Peak Assignmentmentioning

confidence: 75%

See 1 more Smart Citation

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

et al. 2015

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“…Egg-derived yolk granules were previously used to elaborate mayonnaises (Laca et al 2010a) or muffins (Marcet et al 2015), and they possess good properties, especially in terms of their resistance to thermal treatment. However, elaborate egg-derived yolk granules have some disadvantages; firstly, they generate a heterogeneous gel during the gelation process and show partial thermoreversible properties (Laca et al 2011). Additionally, the process wastes an important part of the egg yolk, significantly increasing the cost for the food industry and, consequently, the final price of the product.…”

Section: Resultsmentioning

confidence: 99%

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

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Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-derived products for their proximate composition, cholesterol content, color, and consumer acceptability. Additionally, the lipid oxidation and surface color stability of modified and conventional egg-derived products were investigated during 30 days of frozen storage. The results obtained showed reductions in the cholesterol content of egg-derived yolks ranging from 27.11 % (chitosan addition in a range 1:1) to 87.54 % (β-cyclodextrins added directly). Lipid oxidation determinations revealed that no significant increases were found in any of the developed yolks with respect to control ones. In fact, chitosan-added products (in a range 2:1) and egg-derived products elaborated with yolk granules showed significantly lower lipid oxidation than control ones after frozen storage. Consumer acceptability parameters did not reveal significant differences between chitosan-added egg-derived products with respect to the control ones, with the only exception of a slight difference in odor (5.57 in chitosan-added product vs 5.14 in control product). Considering all the results obtained, egg-derived yolk that was chelated by chitosan contained the best balance out of the four methodologies employed, considering price, the ease of industrial application, and the minor changes in color and consumer acceptability. The final reduction of cholesterol content using this method was about 50 %.

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“…One is the identification of the denaturation temperature of egg proteins, which are the major components of the egg, using differential scanning calorimetr y (DSC) [2][3][4][5][6][7][8][9]. The other focuses on the study of fluctuations of the gel-point temperature and rheological properties using dynamic viscoelastic oscillatory measurements [10][11][12][13]. When heated, both egg whites and yolks undergo a continuous phase transition from liquid to semisolid, before finally reaching a solid state.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Studies on the Effect of Salt on the Thermal Denaturation of Egg Constituents

et al. 2018

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The aim of this study was to investigate the effects of salt on the kinetic parameters of thermal protein denaturation of egg constituents. Egg whites and yolks containing different quantities of added salt were analyzed using differential scanning calorimetr y (DSC) and dynamic viscoelastic oscillatory measurements. DSC measurements revealed an increase in the denaturation temperatures of the second peaks of egg whites and yolks in the presence of elevated salt concentrations. Given that the activation energy values obtained from the kinetic analysis of egg proteins using dynamic DSC were comparable, we suggest that salt af fects not the denaturation rate of the egg protein, but the temperature of denaturation. Dynamic viscoelastic oscillator y measurements revealed that the gel-point temperatures increased with increasing salt concentrations. The elevated gel-point temperatures coincided with the temperature of the maximum denaturation rate calculated using the kinetic parameters.

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Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Cited by 19 publications

References 34 publications

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Kinetic Studies on the Effect of Salt on the Thermal Denaturation of Egg Constituents

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