pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin

Authors

  • SIEW LIAN CHUNG,

    1. The authors are with the Dept. of Animal & Poultry Science, Univ. of Guelph, Guelph, Ontario NIG 2W1, Canada. Address inquiries to Dr. LK. Ferrier.
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  • LES K. FERRIER

    1. The authors are with the Dept. of Animal & Poultry Science, Univ. of Guelph, Guelph, Ontario NIG 2W1, Canada. Address inquiries to Dr. LK. Ferrier.
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  • We gratefully acknowledge the financial support of the Ontario Egg Producers Marketina Board.

ABSTRACT

The emulsifying properties of phosvitin dissolved in water and 0.1, 0.5 and 1.0 M NaCl were determined from pH 3 to 10. The change in its emulsifying activity (EA) with pH was slight but significant (p<0.05) and emulsion stability (ES) was relatively high (68-73%), except at pH 5 (17%) and 10 (48%). The EA of phosvitin was higher than that of bovine serum albumin (BSA) at pH 3 or 8 and ES was higher than BSA at all pH levels except at pH 5 and 10. Added NaCl decreased in the EA of phosvitin at pH 3 and 10 and decreased the ES between pH 3 and 9. Increased instability of emulsions resulted mainly in coalescence of oil droplets at NaCl ≥ 0.5M. Salt increased the viscosity of phosvitin emulsion only at pH 3 but not at pH > 5. The viscosities of BSA emulsions were higher than those of phosvitin at pH 3, 5 or 8.

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