Destabilization of egg yolk emulsion after igY removal through enzymatic treatments

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 11, 2014, Pages 1857-1866

  Navidghasemizad, Sahar ^a   Acero Lopez, Alexandra ^a   Curtis, Jonathan ^a   Temelli, Feral ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Egg yolk pellet; Emulsion; Enzymatic treatment; Phospholipids

Indexed keywords

CARBON DIOXIDE; DROPS; EMULSIFICATION; PELLETIZING; PROTEINS; RECOVERY; SUPERCRITICAL FLUID EXTRACTION;

COALESCENCE RATE; EGG YOLK PELLET; EGG YOLKS; ENZYMATIC TREATMENTS; LIPID COMPLEXES; LIPOLYTIC ENZYMES; OIL DROPLETS; PHOSPHATIDYL CHOLINE; PROTEOLYTIC ENZYME; SOLUBLE PROTEINS;

PHOSPHOLIPIDS;

EID: 84925488683     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-014-2542-y     Document Type: Article

References (34)

1. Schmidt G, Bessman MJ, Hickey MD, Thannhauser SJ (1956) The concentration of some constituents of egg yolk in its soluble phase. J Biol Chem 223:1027-1031
2. McBee LE, Cotterill OJ (1979) Ion-exchange chromatography and electrophoresis of egg-yolk proteins. J Food Sci 44:656-660
3. Anton M, Gandemer G (1997) Composition, solubility and emulsifying properties of granules and plasma of egg yolk. J Food Sci 62:484-487
4. Kovacs-Nolan J, Mine Y (2004) Avian egg antibodies: basic and potential applications. Avian Poult Biol Rev 15:25-46
5. Kwan L, Lichan E, Helbig N, Nakai S (1991) Fractionation of water-soluble and water-insoluble components from egg yolk with minimum use of organic solvents. J Food Sci 56:1537-1541
6. De Meulenaer B, Huyghebaert A (2001) Isolation and purification of chicken egg yolk immunoglobulins: a review. Food Agric Immunol 13:275-288
7. Palacios LE, Wang T (2005) Egg-yolk lipid fractionation and lecithin characterization. J Am Oil Chem Soc 82:571-578
8. Zeisel SH (2006) Choline: critical role during fetal development and dietary requirements in adults. Annu Rev Nutr. 26:229-250
9. Gil A, Ramirez M, Gil M (2003) Role of long-chain polyunsaturated fatty acids in infant nutrition. Eur J Clin Nutr 57:S31-S34
10. Institute of Medicine, National Academy of Sciences USA (1998) Choline. Dietary reference intakes for folate, thiamin, riboflavin, niacin, vitamin B12, pantothenic acid, biotin, and choline. National Academy Press, Washington, DC, pp 390-422
11. Zhao YY, Xiong YP, Curtis JM (2011) Measurement of phospholipids by hydrophilic interaction liquid chromatography coupled to tandem mass spectrometry: the determination of choline containing compounds in foods. J Chromatogr A 1218:5470-5479
12. Palacios LE, Wang T (2005) Extraction of egg-yolk lecithin. J Am Oil Chem Soc 82:565-569
13. Gadkowski W, Chojnacka A, Kiebowicz G, Trziszka T, Wawrzenczyk C (2012) Isolation of pure phospholipid fraction from egg yolk. J Am Oil Chem Soc 89:179-182
14. Aro H, Jarvenpaa E, Konko K, Sihvonen M, Hietaniemi V, Huopalahti R (2009) Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques. Eur Food Res Tech 228:857-863
15. Burley RW, Vadehra DV (1989) The avian egg: chemistry and biology. Wiley, New York
16. Towa LT, Kapchie VN, Hauck C, Murphy PA (2010) Enzyme-assisted aqueous extraction of oil from isolated oleosomes of soybean flour. J Am Oil Chem 87:347-354
17. Wu J, Johnson LA, Jung S (2009) Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. Bioresour Technol 100:527-533
18. Sharma A, Khare SK, Gupta MN (2002) Enzyme-assisted aqueous extraction of peanut oil. J Am Oil Chem Soc 79:215-218
19. Daimer K, Kulozik U (2008) Impact of a treatment with phospholipase A(2) on the physicochemical properties of hen egg yolk. J Agric Food Chem 56:4172-4180
20. Buxmann W, Bindrich U, Heinz V, Knorr D, Franke K (2010) Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus part 1: technological properties of incubated egg yolk. Colloids Surf B 76:186-191
21. Wang G, Wang T (2009) Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities. Int J Food Sci Tech 44:763-769
22. Hara A, Radin NS (1978) Lipid extraction of tissues with a low-toxicity solvent. Anal Biochem 90:420-426
23. 2. Sep Purif Technol 122:192-198
24. Navidghasemizad S, Temelli F, Wu J (2014) Physicochemical properties of leftover egg yolk after livetins removal. LWT-Food Sci Technol 55:170-175
25. Sirvente H, Beaumal V, Gaillard C, Bialek L, Hamm D, Anton M (2007) Structuring and functionalization of dispersions containing egg yolk, plasma and granules induced by mechanical treatments. J Agric Food Chem 55:9537-9544
26. Kukis A (1985) Animal lecithins. In: Szuhaj BS, List CR (eds) Lecithins. AOCS Press, Champaign, p 105-162
27. Kovacs-Nolan J, Phillips M, Mine Y (2005) Advances in the value of eggs and egg components for human health. J Agric Food Chem 53:8421-8431
28. Haas MJ, Cichowicz DJ, Jun W, Scott K (1995) The enzymatic hydrolysis of triglyceride-phospholipid mixtures in an organic solvent. J Am Oil Chem Soc 72:519-525
29. Guilmineau F, Krause I, Kulozik U (2005) Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. J Agric Food Chem 53:9329-9336
30. Mine Y (1998) Adsorption behavior of egg yolk low-density lipoproteins in oil-in-water emulsions. J Agric Food Chem 46:36-41
31. Bellairs R (1961) Structure of yolk of hens egg as studied by electron microscopy. 1. Yolk of unincubated egg. J Biophys Biochem Cytol 11:207-225
32. McClements DJ (2005) Food emulsions: Principles, practices, and techniques. CRC Press, Boca Raton
33. Damodaran S (2005) Protein stabilization of emulsions and foams. J Food Sci 70:R54-R66
34. van der Ven C, Gruppen H, de Bont DBA, Voragen AGJ (2001) Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics. J Agric Food Chem 49:5005-5012