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Titolo:
Thermostability of hen egg yolk granules: Contribution of native structureof granules
Autore:
Anton, M; Le Denmat, H; Gandemer, G;
Indirizzi:
INRA, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 3, France INRA Nantes France 3 Interact Mol Alimentaires, F-44316 Nantes 3, France
Titolo Testata:
JOURNAL OF FOOD SCIENCE
fascicolo: 4, volume: 65, anno: 2000,
pagine: 581 - 584
SICI:
0022-1147(200005/06)65:4<581:TOHEYG>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
EMULSIFYING PROPERTIES; PLASMA; EMULSIONS; HEAT; PH;
Keywords:
egg yolk; granule structure; heat treatment; protein aggregation; emulsion stability;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
22
Recensione:
Indirizzi per estratti:
Indirizzo: Anton, M INRA, Lab Etud 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., "Thermostability of hen egg yolk granules: Contribution of native structureof granules", J FOOD SCI, 65(4), 2000, pp. 581-584

Abstract

To understand why protein granules resist heat treatment, we measured denaturation, viscosity, and solubility of heated native and disrupted granulesand estimated the effect on their emulsifying ability. Granule disruption by sodium chloride caused protein solubility to drop dramatically and viscosity to rise sharply above 72 degrees C. Solubility of native granules was unaffected by heat, and viscosity increased slightly. Electrophoresis revealed that, whatever the granules structure, low-density lipoproteins (LDL) and alpha-high-density lipoproteins (alpha-HDL) were denatured, whereas phosvitin and beta-HDL were resistant to heat. Disrupted granules provided weaker emulsifying ability than native granules. The structure of native granules cannot prevent protein denaturation but can avoid aggregation of LDL andalpha-HDL from different granules.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:07:23