Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk

Rheologica Acta

Volumn 43, Issue 5, 2004, Pages 539-549

  Guerrero, Antonio ^a   Carmona, José A ^a   Martínez, Inmaculada ^b   Cordobés, Felipe ^a   Partal, Pedro ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Differential Scanning Calorimetry; Egg yolk gelation; Electron Microscopy; Gel point; Small Amplitude Oscillatory Shear

Indexed keywords

PH;

EID: 8644240140     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-004-0395-2     Document Type: Article

References (39)

1. Anton M, Beaumal V, Gandermer G (2000) Adsorption of the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloid 14:385-93
2. Anton M, Le Denmat M, Beaumal V, Pilet P (2001) Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions. Food Hydrocolloid 21:137-47 10.1016/S0927-7765(01)00167-9, 1:CAS:528:DC%2BD3MXjslemsbg%3D
3. Anton M, Martinet V, Dalgalarrondo M, Beaumal V, David-Briand E, Rabesona H (2003) Chemical and structural characterization of low-density lipoproteins purified from hen egg yolk. Food Chem 83:175-83 10.1016/S0308-8146(03)00060-8, 1:CAS:528:DC%2BD3sXmsVSltbc%3D
4. Aymard P, Nicolai T, Durand D, Clark A (1999) Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2. Macromolecules 32:2542-2552 10.1021/ma981689j, 1:CAS:528:DyaK1MXhvFOlsbw%3D
5. Boye IJ, Ma CY, Harwalkar VR (1997a) In: Damodaran S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, New York, pp 25-56
6. Boye JI, Ma CY, Ismail A, Harwalkar VR, Kalab M (1997b) Molecular and microstructural studies of thermal denaturation and gelation of β-lactoglobulins, A and B. J Agr Food Chem 45:1608-1618 10.1021/jf960622x, 1:CAS:528:DyaK2sXjtlWqsb8%3D
7. Burley RW, Cook WH (1961) Isolation and composition of avian egg yolk granules and their constituents alpha- and beta-lipovitelins. Can J Biochem Phys 39:1295-1307 1:CAS:528:DyaF3MXhtlOru74%3D
8. Causeret D, Matringe E, Lorient D (1991) Ionic strength and pH effects on composition and microstructure of yolk granules. J Food Sci 56:1532-1536 1:CAS:528:DyaK38XlslOlsw%3D%3D
9. Clark AH (1998) In: Hill SE, Ledward DA, Mitchell JR (eds) Functional properties of food macromolecules. Aspen, Gaithersburg, MD, pp 77-142
10. Clark AH, Kavanagh GM, Ross-Murphy SB (2001) Globular protein gelation-theory and experiment. Food Hydrocolloid 15:383-400 10.1016/S0268-005X(01)00042-X, 1:CAS:528:DC%2BD3MXosVCksbg%3D
11. Cordobes F, Partal P, Guerrero A (2004) Rheology and microstructure of heat-induced egg yolk gels. Rheol Acta 43:184-195 10.1007/s00397-003-0338-3, 1:CAS:528:DC%2BD2cXhvFCltbw%3D
12. Damodaran S, Kinsella JE (1982) In: Cherry JP (ed) Food protein deterioration: Mechanisms and functionality. ACS Symp 206:327 1:CAS:528:DyaL3sXhsFGgtA%3D%3D
13. Doi E (1993) Gels and gelling of globular proteins. Trends Food Sci Technol 4:1-5 1:CAS:528:DyaK3sXkslSls7k%3D
14. Fernández-Martín F, Fernández P, Carballo J, Jiménez Colmenero F (1997) Pressure/heat combinations on pork meat batters: Protein thermal behavior and product rheological properties. J Agr Food Chem 45:4440-4445 10.1021/jf9702297
15. Foegeding EA, Davis JP, Doucet D, McGuffey MK (2001) Advances in modifying and understanding whey protein functionality. Trends Food Sci Technol 13:151-159 10.1016/S0924-2244(02)00111-5
16. Gosal WS, Ross-Murphy SB (2000) Globular protein gelation. Curr Opin Colloid Interf Sci 5:209-215
17. Handa A; Hayashi K, Shidara H, Kuroda N (2001) Correlation of the protein structure and gelling properties in dried egg white products. J Agr Food Chem 49:3957-3964 10.1021/jf001460e, 1:CAS:528:DC%2BD3MXkvFKqsbs%3D
18. Harrison LJ, Cunningham FE (1986) Influence of frozen storage time on properties of salted yolk and its functionality in mayonnaise. J Food Quality 9:167-174
19. Hegg P (1982) Conditions for the formation of heat-induced gels of some globular food proteins. J Food Sci 47:1241-1244 1:CAS:528:DyaL38XkvFSmtrw%3D
20. Kiosseoglou VD (2003) Functional properties of egg yolk. Proc Xth European Symp Quality of Eggs and Egg Products, 23-26 September 2003, Saint Brieuc, France, 3:302-311
21. Kiosseoglou VD, Sherman P (1983a) The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise. Colloid Polym Sci 261:502-507 1:CAS:528:DyaL3sXks1yqsbw%3D
22. Kiosseoglou VD, Sherman P (1983b) The rheological conditions associated with judgment of pourability and spreadability of salad dressing. J Texture Stud 14:277-282
23. Koidis A, Paraskevopoulou A, Kiosseoglou V (2002) Fracture and textural properties of low fat egg yolk gels containing emulsion droplets. Food Hydrocolloid 16:673-8 1:CAS:528:DC%2BD38XnsFymtLw%3D
24. 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. J Food Sci 64:194-7
25. Le Denmat M, Anton M, Beaumal V (2000) Characterisation of emulsion properties and of interface composition in O/W emulsion prepared with hen egg yolk, plasma and granules. Food Hydrocolloid 14:539-549 10.1016/S0268-005X(00)00034-5
26. Martin WG, Augustyniak J, Cook WH (1964) Fractionation and characterization of the low-density lipoproteins of hen's egg yolk. Biochim Biophys Acta 84:714-720 10.1016/0926-6542(64)90029-0, 1:CAS:528:DyaF2MXjtVOjuw%3D%3D, 14266254
27. Nishinari K, Zhang HB, Ikeda S (2000) Hydrocolloid gels of polysaccharides and proteins. Curr Opin Colloid Interf Sci 5:195-201 10.1016/S1359-0294(00)00053-4, 1:CAS:528:DC%2BD3cXosVKjtbo%3D
28. Oakenfull D, Pearce J, Burley RW (1997) In: Damodaran S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, New York, pp 111-142
29. Paraskevopoulou A, Kiosseoglou V (1997) Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates. J Food Sci 62:208-11 1:CAS:528:DyaK2sXhtFajs7Y%3D
30. Paraskevopoulou A, Kiosseoglou V, Alevisopoulos S, Kasapis S (2000) Small deformation measurements of single and mixed gels of low cholesterol yolk and egg white. J Texture Stud 31:225-44
31. Puppo MC, Añon MC (1998) Structural properties of heat-induced soy protein gels as affected by ionic strength and pH. J Agr Food Chem 46:3583-3589 10.1021/jf980006w, 1:CAS:528:DyaK1cXltVGmt7k%3D
32. Puppo MC, Añon MC (1999a) Soybean protein dispersions at acid pH: thermal and rheological properties. J Food Sci 64:50-56 1:CAS:528:DyaK1MXhvFSmsLo%3D
33. Puppo MC, Añon MC (1999b) Rheological properties of acidic soybean protein gels: Salt addition effect. Food Hydrocolloid 13:167-176 10.1016/S0268-005X(98)00079-4, 1:CAS:528:DyaK1MXitVOlurw%3D
34. Rodd AB, Dunstan DE, Ross-Murphy SB, Boger DV (2001) Dependence of linear viscoelastic critical strain and stress values on extent of gelation for a thermally activated gelling system. Rheol Acta 40:23-29 10.1007/s003970000131, 1:CAS:528:DC%2BD3MXhtlGhtL8%3D
35. Sánchez C, Burgos J (1997) Gelation of sunflower globulin hydrolysates: Rheological and calorimetric studies. J Agr Food Chem 45:2407-2412 10.1021/jf960867+
36. Shenstone FS (1968) InA Carter TC (ed) Egg quality: a study of the hen's egg. Oliver and Boyd, Edinburgh, pp 26-66
37. Standing M, Langton M, Hermansson AM (1995) Small and large deformation studies of protein gels. J Rheol 39:1445-1450 10.1122/1.550646
38. Vardhanabhuti B, Foegeding EA, McGuffey MK, Daubert CR, Swaisgood HE (2001) Gelation properties of dispersions containing polymerized and native whey protein isolate. Food Hydrocolloid 15:165-175 10.1016/S0268-005X(00)00062-X, 1:CAS:528:DC%2BD3MXivValt7k%3D
39. Verheul M, Roefs SPFM (1998) Structure of particulate whey protein gels: Effect of NaCl concentration, pH, heating temperature, and protein composition. J Agr Food Chem 46:4909-4916 10.1021/jf981100f, 1:CAS:528:DyaK1cXns1ags70%3D