Composition, solubility and emulsifying properties of granules and plasma of egg yolk

• Published in: Journal of food science Vol. 62; no. 3; pp. 484 - 487
• Main Authors: Anton, M. (Institut National de la Recherche Agronomique, Nantes, France.), Gandemer, G
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-1997; Institute of Food Technologists; Wiley Subscription Services, Inc; Wiley
• Subjects: Biological and medical sciences; Egg and egg product industries; EGG YOLK; Eggs; EMULSIFIANT; EMULSIFICACION; EMULSIFICANTES; EMULSIFICATION; EMULSIFIERS; EMULSIFYING; emulsifying properties; Food industries; Fundamental and applied biological sciences. Psychology; granules; JAUNE D'OEUF; Life Sciences; Plasma; SOLUBILIDAD; SOLUBILITE; SOLUBILITY; YEMA DE HUEVO; Egg yolk; Fractionation; Emulsifying power; Textural agent; Environmental factor; Food additive; Ionic strength; Upgrading; Water solubility; Technological properties; Chemical composition; Application; Physicochemical properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1997.tb04411.x

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 less than or equal to 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