Changes in rheological behaviour and functional properties of hen's egg yolk induced by processing and fermentation with phospholipases

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 567-573

  Jaekel, Thomas ^a   Ternes, Waldemar ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Egg yolk; Heat induced gelation; HPLC; Phospholipases; Rheological behaviour

Indexed keywords

EID: 59549096451     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01847.x     Document Type: Article

References (23)

1. Avalli, A. Contarini, G. (2005). Determination of phospholipids in dairy products by SPE/HPLU/ELSD. Journal of Chromatography A, 1071, 185 190.
2. Clark, A.H., Kavanagh, G.M. Ross-Murphy, S.B. (2001). Globular protein gelation - theory and experiment. Food Hydrocolloids, 15, 383 400.
3. Cordobés, F., Partal, P. Guerrero, A. (2004). Rheology and microstructure of heat-induced egg yolk gels. Rheologica Acta, 43, 184 195.
4. Dixon, D.K. Cotterill, O.J. (1981). Electrophoretic and chromatographic changes in egg-yolk proteins due to heat. Journal of Food Science, 46, 981 983.
5. Donovan, J.W., Mapes, C.J., Davis, J.G. Garibaldi, J.A. (1975). Differential scanning calorimetric study of stability of egg-white to heat denaturation. Journal of the Science of Food and Agriculture, 26, 73 83.
6. Dutilh, C.E. Groger, W. (1981). Improvement of product attributes of mayonnaise by enzymic-hydrolysis of egg-yolk with phospholipase-A2. Journal of the Science of Food and Agriculture, 32, 451 458.
7. Jaekel, T., Dautel, K. Ternes, W. (2008). Preserving functional properties of hen's egg yolk during freeze-drying. Journal of Food Engineering, 87, 522 526.
8. Kawai, S. (2004). Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A(2)-treated egg yolk. Journal of the American Oil Chemists Society, 81, 993 998.
9. Kiosseoglou, V. Paraskevopoulou, A. (2005). Molecular interactions in gels prepared with egg yolk and its fractions. Food Hydrocolloids, 19, 527 532.
10. Kivini, H., Jarvenpaa, E.P., Aro, H., Huopalahti, R. Ryhanen, E.L. (2004). Qualitative and quantitative liquid chromatographic analysis methods for the determination of the effects of feed supplements on hen egg yolk phospholipids. Journal of Agricultural and Food Chemistry, 52, 4289 4295.
11. Kumar, S.A. Mahadevan, S. (1970). Physicochemical studies on gelation of hen's egg yolk - delipidation of yolk plasma by treatment with phospholipase-C and extraction with solvents. Journal of Agricultural and Food Chemistry, 18, 666 670.
12. Le Denmat, M., Anton, M. Gandemer, G. (1999). Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment. Journal of Food Science, 64, 194 197.
13. Martin, W.G., Vandegaer, J.E. Cook, W.H. (1957). Fractionation of livetin and the molecular weights of the alpha-components and beta-components. Canadian Journal of Biochemistry and Physiology, 35, 241 250.
14. Martin, W.G., Augustyniak, J. Cook, W.H. (1964). Fractionation and characterization of low-density lipoproteins of hen's egg yolk. Biochimica Et Biophysica Acta, 84, 714 720.
15. Mine, Y. (1997). Structural and functional changes of hen's egg yolk low-density lipoproteins with phospholipase A(2). Journal of Agricultural and Food Chemistry, 45, 4558 4563.
16. Miranda, J., Partal, P., Cordobes, F. Guerrero, A. (2002). Rheological characterization of egg yolk processed by spray-drying and lipid-cholesterol extraction with carbon dioxide. Journal of the American Oil Chemists Society, 79, 183 190.
17. Mohr, K.H. Simon, S. (1992). Kinetic investigations of the denaturation of egg yolk proteins by rheological measurements. Nahrung, 36, 530 538.
18. Nikiforidis, C.V. Kiosseoglou, V. (2007). The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions. Food Hydrocolloids, 21, 1310 1318.
19. Telis, V.R.N. Kieckbusch, T.G. (1997). Viscoelasticity of frozen/thawed egg yolk. Journal of Food Science, 62, 548 550.
20. Telis-Romero, J., Thomaz, C.E.P., Bernardi, M., Telis, V.R.N. Gabas, A.L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74, 191 197.
21. Ternes, W. (1988). The rose of the egg yolk. Functional properties of food proteins. In : Proceedings of International Seminar of the Federation of European Chemical Societies - Working Party on Food Chemistry (edited by R. Lasztity). Pp. 218 226. Budapest, Hungary : Magyar Élelmezésipari Tudományos Egyesület.
22. Ternes, W. Werlein, H.D. (1987a). Viscosity of egg-yolk in a high-temperature range in correlation to salt, sugar, acid and alcohol. Archiv Fur Geflugelkunde, 51, 173 179.
23. Ternes, W. Werlein, H.D. (1987b). Stability of egg-yolk-foams. Archiv Für Geflügelkunde, 52, 1 4.