Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 769-776

  Castellani, Oscar ^a,c   David Briand, Elisabeth ^a   Guérin Dubiard, Catherine ^b   Anton, Marc ^a  

^a CEMAGREF   (France)

^b AGROCAMPUS OUEST   (France)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Aggregate; Emulsion; Fluorescence; Ionic strength; Phosphoprotein; Phosvitin

Indexed keywords

AGGREGATES; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; HYDROPHOBICITY; PARTICLE SIZE; PROTEINS; SODIUM; SODIUM CHLORIDE;

EGG YOLKS; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; HEN EGG; MULTIVALENT CATIONS; NON-AGGREGATED; PHOSPHOPROTEIN; PHOSVITIN; SODIUM SALT; SOLUBLE PROTEINS;

IONIC STRENGTH;

CATION; PHOSPHOPROTEIN; PHOSVITIN; PROTEIN; SODIUM;

ARTICLE; DIFFRACTION; EGG YOLK; EMULSION; FLOCCULATION; FLUORESCENCE; HEN; HYDROPHOBICITY; IONIC STRENGTH; LASER; LASER DIFFRACTION; MICROSCOPY; MOLECULAR INTERACTION; PARTICLE SIZE; PH;

EID: 14344252534     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.09.010     Document Type: Article

References (29)

1. M. Anton Structure and functional properties of hen egg yolk constituents Recent Research Developments in Agricultural and Food Chemistry 2 1998 839 864
2. M. Anton, V. Beaumal, C. Brossard, G. Llamas, and M. Le Denmat Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk M. Anton Food emulsions and dispersions 2002 Research Signpost Kerala 15 28
3. M. Anton, V. Beaumal, and G. Gandemer Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state Food Hydrocolloids 14 2000 327 335
4. G. Bartlett Phosphorus assay in column chromatography Journal of Biological Chemistry 234 3 1959 466 468
5. M.A. Bos, and T. Van Vliet Interfacial rheological properties of adsorbed protein layers and surfactants: a review Advances in Colloid and Interface Science 91 2001 437 471
6. O. Castellani, V. Martinet, E. David-Briand, C. Guérin-Dubiard, and M. Anton Journal of Chromatography B 791 2003 273 284
7. N. Chapleau, and M. de Lamballerie-Anton Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation Food Hydrocolloids 17 2003 273 280
8. S.L. Chung, and L.K. Ferrier Conditions affecting emulsifying properties of egg yolk phosvitin Journal of Food Science 56 1991 1259 1262
9. S.L. Chung, and L.K. Ferrier pH and sodium chloride effects on emulsifying properties of egg yolk phosvitin Journal of Food Science 57 1992 40 42
10. R.C. Clark The primary structure of avian phosvitins (contributions through the edman degradation of methylmercaptovitins prepared from the constituent phosphoproteins) International Journal of Biochemistry 17 1985 983 988
11. K. Demetriades, J.N. Coupland, and D.J. McClements Physical properties of whey protein stabilized emulsions as related to pH and NaCl Journal of Food Science 62 1997 342 347
12. E. Dickinson Les colloïdes alimentaires 1996 Paris Masson
13. E. Dickinson, J.A. Hunt, and D.S. Horne Calcium induced flocculation of emulsions containing adsorbed β-casein or phosvitin Food Hydrocolloids 6 1992 359 370
14. S.R. Euston, and R.L. Hirst Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein International Dairy Journal 9 1999 693 701
15. S.R. Euston, and R.L. Hirst The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system Food Chemistry and Toxicology 65 6 2000 934 940
16. V. Giancotti, F. Quadrifoglio, and V. Crescenzi Polyelectrolyte behaviour of phosvitin European Journal of Biochemistry 35 1973 78 86
17. K. Grizzuti, and G.E. Perlmann Binding of magnesium and calcium ions to the phosphoglycoprotein phosvitin Biochemistry 12 1973 4399 4403
18. K. Grizzuti, and G.E. Perlmann Further studies on the binding of divalent cations to the phosphoglycoprotein phosvitin Biochemistry 14 1975 2171 2175
19. J. Hegenauer, P. Saltman, and G. Nace Iron (III)-phosphoprotein chelates: stoichiometric equilibrium constant for interaction of iron (III) and phophorylserine residues of phosvitin and casein Biochemistry 18 1979 3865 3879
20. M.C. Lawrence, T. Izard, M. Beuchat, R.J. Blagrove, and P.M. Coleman Structure of phaseolin at 2.2 angstroms resolution: implications for a common vicilin/legumin structure and the genetic engineering of seed storage proteins Journal of Molecular Biology 238 1994 748 776
21. M. Le Denmat, M. Anton, and V. Beaumal Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules Food Hydrocolloids 14 2000 539 549
22. L. McBee, and O. Cotterill Ion exchange chromatography and electrophoresis of egg yolk Journal of Food Science 44 1979 656 660
23. D. McClements Food Emulsions 1999 CRC Press Boca Raton
24. R.W.A.W. Mulder, C.A. Kan, and A.F.P. Van Leeuwen Innovative egg products and future trends in europe J. Sim S. Nakai Egg uses and processing technologies (New developments) 1994 Cab International Oxon 24 33
25. V. Rampon, L. Lethuaut, N. Mouhous-Riou, and C. Genot Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence Journal of Agricultural and Food Chemistry 49 8 2001 4046 4051
26. E. Smyth, C.D. Syme, E.W. Blanch, L. Hecht, M. Vasak, and L.D. Barron Solution structure of native proteins with irregular folds from Raman Optical Activity Biopolymers 58 2001 138 151
27. G. Taborsky Phosvitin Advances in Inorganic Biochemistry 5 1983 235 279
28. P. Walstra Encyclopedia of emulsion technology P. Becher Encyclopedia of emulsion technology: basic theory vol. 1 1983 Marcel Dekker New York 57 127
29. S.C. Yasui, P. Pancoska, R.K. Dukor, T.A. Keiderling, V. Renugopalakrishnan, J. Glimcher, and R.C. Clark Conformational transitions in phosvitin with pH variation The Journal of Biological Chemistry 265 7 1990 3780 3788