کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605909 1454446 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time
چکیده انگلیسی

The denaturation degree of egg yolk (EY) protein was determined in dilute EY suspensions containing 20% fresh EY (w/w) as a function of the heating time (0–40 min.) at 74 °C. The impact of such a thermal treatment on the emulsifying properties of the EY was studied in a fluid oil-in-water (O/W) emulsion containing 30% oil (v/v). Heating of the EY prior to emulsification appeared to slightly increase the oil droplet size and to drastically decrease of the level of flocculation. It was also shown that the concentration of proteins in the interfacial film increases with increasing degree of EY protein denaturation, which is thought to be responsible for the change in the colloidal interactions between droplets. The increased steric repulsions due to the increased interfacial protein concentration could explain the decrease of oil droplet flocculation. The impact of such modifications on the rheological properties and creaming stability of the emulsions is discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 20, Issue 8, December 2006, Pages 1105–1113
نویسندگان
, ,