This work was done with financial support of Bretagne and Pays de Loire Regions. We thank Dr. Y. Popineau for valuable advice.
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 484–487, May 1997
How to Cite
ANTON, M. and GANDEMER, G. (1997), Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk. Journal of Food Science, 62: 484–487. doi: 10.1111/j.1365-2621.1997.tb04411.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/5/96; revised 11/26/96; accepted 12/16/96.
- egg yolk;
- emulsifying properties
Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.