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Titolo:
Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment
Autore:
Le Denmat, M; Anton, M; Gandemer, G;
Indirizzi:
Inst16atl Rech Agron, Lab Etud Interact Mol Alimentaires, Lipids Grp, F-443 Inst Natl Rech Agron Nantes France 3 Mol Alimentaires, Lipids Grp, F-443
Titolo Testata:
JOURNAL OF FOOD SCIENCE
fascicolo: 2, volume: 64, anno: 1999,
pagine: 194 - 197
SICI:
0022-1147(199903/04)64:2<194:PDAEPO>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
MICROSTRUCTURE; PH;
Keywords:
egg yolk; plasma; granules; heat treatment; emulsions;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Anton, M Inst627,l Rech Agron, Lab Etud Interact Mol Alimentaires, Lipids Grp, BP 71 Inst Natl Rech Agron BP 71627 Nantes France 3 Lipids Grp, BP 71
Citazione:
M. Le Denmat et al., "Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment", J FOOD SCI, 64(2), 1999, pp. 194-197

Abstract

Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined, Plasma and yolk were not effected when heated under 69 degrees C, Above 69 degrees C, protein solubility dropped sharply and apparent viscosity rose sharply because ofaggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76 degrees C, The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72 degrees C but remained steady for granules, Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76 degrees C, Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 14:53:56