Hen egg yolk low-density lipoproteins film spreading at the air - water and oil - water interfaces

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 10, 2006, Pages 3733-3737

  Dauphas, Stéphanie ^a   Beaumal, Valérie ^a   Riaublanc, Alain ^a   Anton, Marc ^a  

^a INRA   (France)

Author keywords

Adsorption; Air water interface; Film; LDL; Oil water interface; pH; Spreading

Indexed keywords

LOW DENSITY LIPOPROTEIN; OIL; WATER;

ADSORPTION; AIR; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; ISOLATION AND PURIFICATION; PH; PRESSURE;

ADSORPTION; AIR; ANIMALS; CHICKENS; EGG YOLK; HYDROGEN-ION CONCENTRATION; LIPOPROTEINS, LDL; OILS; PRESSURE; WATER;

EID: 33744901672     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053174e     Document Type: Article

References (29)

1. Anton, M.; Gandemer, G. Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk. J. Food Sci. 1997, 62, 484-487.
2. Dyer-Hurdon, J. N.; Nnanna, I. A. Cholesterol content and functionality of plasma and granules fractionated from egg yolk. J. Food Sci. 1993, 58, 1277-1281.
3. Davey, E. M.; Zabik, M. E.; Dawson, L. E. Fresh and frozen egg yolk protein fractions. Emulsion stabilizing power, viscosity and electrophoretic patterns. Poult. Sci. 1969, 48, 251-260.
4. Kiosseoglou, V. D. Egg yolk. In Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications; Charalambous, G., Doxastakis, G., Eds.; Elsevier Applied Science: London, 1989; pp 63-85.
5. Martinet, V.; Beaumal, V.; Dalgalarrondo, M.; Anton, M. Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in o/w emulsions. Recent Res. Dev. Agric. Food Chem. 2002, 37, 103-116.
6. Mine, Y.; Keeratiurai, M. Selective displacement of caseinate proteins by hens egg yolk lipoproteins at oil-in-water interfaces. Colloids Surf., B 2000, 18, 1-11.
7. Mizutani, R.; Nakamura, R. Emulsifying properties of egg yolk low densité lipoprotein (LDL): comparison with bovine serum albumin and egg lecithin. Lebensm.-Wiss. Technol. 1984, 17, 213-216.
8. Mizutani, R.; Nakamura, R. Physical state of the dispersed phases of emulsions prepared with egg yolk low-density lipoprotein and bovine serum albumin. J. Food Sci. 1985, 50, 1621-1623.
9. Shenton, A. J. Membrane composition and performance of food emulsions. Thesis, University of London, 1979.
10. Sugino, H.; Nitoda, T.; Juneja, L. R. General chemical composition of hen eggs. In Hen Eggs; Yamamoto, T., Juneja, L. R., Hatta, H., Kim, M., Eds.; CRC Press: Boca Raton, FL, 1997; Chapter 2.
11. Thapon, J. L.; Audiot, V.; Nys, Y.; Protais, J.; Sauveur, B. Présentation générale de L'œuf. In L'œuf et les Ovoproduits; Thapon, J. L., Bourgeois, C. M., Eds.; Lavoisier Tec & Doc: Paris, 1994; pp 1-108.
12. Kamat, V. B.; Lawrence, G. A.; Barratt, M. D.; Darke, A.; Leslie, R. B.; Skipley, G. G.; Stubbs, J. M. Physical studies of egg yolk low-density lipoproteins. Chem. Phys. Lipids 1972, 9, 1-25.
13. Chang, C. M.; Powrie, W. D.; Fennema, O. Microstructure of egg yolk. J. Food Sci. 1977, 42, 1193-1200.
14. Martin, W. G.; Turner, K. J.; Cook, W. H. Macromolecular properties of vitellenin from egg yolk and its parent complex with lipids. Can. J. Biochem. Physiol. 1959, 37, 1197-1207.
15. Martin, W. G.; Augustyniak, J.; Cook, W. H. Fractionation and characterization of the low-density lipoproteins of hen's egg yolk. Biochim. Biophys. Acta 1964, 84, 714-720.
16. Tsutsui, T.; Obara, T. Hydrophobic components in delipidated granule of egg yolk. Agric. Biol. Chem. 1982, 46, 2587-2589.
17. Damodaran, S. Amino acids, peptides and proteins. In Food Chemistry, 3rd ed.; Fennema, O. R., Ed.; Marcel Dekker: New York, 1996; pp 321-349.
18. Li-Chan, E. C. Y.; Powrie, W. D.; Nakai, S. The chemistry of eggs and egg products. In Egg Science and Technology, 4th ed.; Stadelman, W. J., Cotterill, O. J., Eds.; Food Product Press: New York, 1995; pp 105-175.
19. Nakamura, R.; Hayakawa, M.; Sato, Y. Isolation and fractionation of the protein moiety of egg yolk low-density lipoprotein. Poult. Sci. 1977, 56, 1148-1152.
20. Le Denmat, M.; Anton, M.; Beaumal, V. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules. Food Hydrocolloids 2000, 14, 539-549.
21. Mizutani, R.; Nakamura, R. The contribution of polypeptide moiety on the emulsifying properties of egg yolk low-density lipoprotein (LDL). Lebensm.-Wiss. Technol. 1985, 18, 60-63.
22. Yang, S. C.; Baldwin, R. E. In Functional Properties of Eggs in Foods, Egg Science and Technology; Stedelman, W. J., Cotterill, O. J., Eds.; Food Products Press: Binghamton, New York, 1995.
23. Mine, Y. Adsorption behavior of egg yolk low-density lipoproteins in oil-in-water emulsions. J. Agric. Food Chem. 1998, 46, 36-41.
24. Mine, Y.; Bergougnoux, M. Adsorption properties of cholesterol-reduced egg yolk low-density lipoprotein at oil-in-water interfaces. J. Agric. Food Chem. 1998, 46, 2153-2158.
25. Martinet, V.; Saulnier, P.; Beaumal, V.; Courthaudon, J. L.; Anton, M. Surface properties of hen egg yolk low-density lipoproteins spread at the air - water interface. Colloids Surf., B 2003, 31, 185-194.
26. Anton, M.; Martinet, V.; Dalgalarrondo, M.; Beaumal, V.; David-Briand, E.; Rabesona, H. Structural and chemical characterisation of low-density lipoproteins purified from hen egg yolk. Food Chem. 2003, 83, 175-183.
27. McBee, L. E.; Cotterill, O. J. Ion-exchange chromatography and electrophoresis of egg yolk proteins. J. Food Sci. 1979, 44, 656-660.
28. Markwell, M. A.; Haas, S. M.; Bieber, L. L.; Tolbert, N. E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Anal. Biochem. 1978, 87, 206-210.
29. Juaneda, P.; Rocquelin, G. Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges. Lipids 1985, 20, 40-41.