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Titolo:
Adsorption at the oil-water interface and emulsifying properties of nativegranules from egg yolk: effect of aggregated state
Autore:
Anton, M; Beaumal, V; Gandemer, G;
Indirizzi:
INRA, Grp Physicochim Emuls, Lab Etude Interact Mol Alimentaires, F-44316 Nantes 3, France INRA Nantes France 3 Interact Mol Alimentaires, F-44316 Nantes 3, France
Titolo Testata:
FOOD HYDROCOLLOIDS
fascicolo: 4, volume: 14, anno: 2000,
pagine: 327 - 335
SICI:
0268-005X(200007)14:4<327:AATOIA>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
O/W EMULSIONS; FAT GLOBULES; LIPOPROTEINS; MAYONNAISE; STABILITY; PROTEINS; RHEOLOGY; PH; PHOSVITIN; BEHAVIOR;
Keywords:
yolk granules; oil-in-water emulsions; oil-water interface; adsorption; aggregated state;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
40
Recensione:
Indirizzi per estratti:
Indirizzo: Anton, M INRA, Grp Physicochim Emuls, Lab Etude Interact Mol Alimentaires,BP 71627, F-44316 Nantes 3, France INRA BP 71627 Nantes France 3 BP 71627, F-44316 Nantes 3, France
Citazione:
M. Anton et al., "Adsorption at the oil-water interface and emulsifying properties of nativegranules from egg yolk: effect of aggregated state", FOOD HYDROC, 14(4), 2000, pp. 327-335

Abstract

Native and disrupted granules were used to prepare and stabilise oil-in-water emulsions containing washed sunflower oil. Native granules were in an insoluble aggregated form, whereas, after addition of sodium chloride, granules were disrupted and their proteins and lipoproteins were liberated and solubilised. Native granules were adsorbed at the oil-water interface as complex particles without dissociation of their individual proteins and lipoproteins. This aggregated state allowed a greater surface coverage than the molecular state following upon granules disruption, because of the convective mass-transport occurring during homogenisation. However, in emulsions made by means of these aggregates, the droplet size was larger, and stabilisation against creaming and coalescence were less efficient than that of emulsions made with proteins and lipoproteins liberated from disrupted granules. The electrophoretic study of emulsion droplets revealed that, whatever thenative or disrupted form, all major granules proteins were adsorbed at theoil-water interface. Results suggest that it is possible to realise emulsions with native granules but that such emulsions are less fine, less homogenous and less stable than emulsions realised with disrupted granules. (C) 2000 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 06:19:59