Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

Authors

  • M. ANTON,

    1. The authors are affiliated with the Institut National de la Recherche Agronomique, Laboratoire d'Etude des Interactions des Molécules Alimentaires, Groupe Lipides - Flaveur, rue de la Géraudière, BP 71627, 44316 NANTES cedex 3, France.
    Search for more papers by this author
  • G. GANDEMER

    1. The authors are affiliated with the Institut National de la Recherche Agronomique, Laboratoire d'Etude des Interactions des Molécules Alimentaires, Groupe Lipides - Flaveur, rue de la Géraudière, BP 71627, 44316 NANTES cedex 3, France.
    Search for more papers by this author

  • This work was done with financial support of Bretagne and Pays de Loire Regions. We thank Dr. Y. Popineau for valuable advice.

ABSTRACT

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.

Ancillary