Year: 1974
Type: article
Abstract: Effects of salts on the emulsifying properties of whole yolk and yolk proteins in the watercotton seed oil system were investigated. The results are as follows:1) HLB of egg yolk obtained from the spreading coefficient was 12.4.2) The strength of emulsion stabilizing power of yolk protein fractions were in the order of phosvitin-lipovitellin fraction (PvLv)>water soluble fraction (WSF)>low-density fraction of granule (LDFG)>low-density fraction.3) The stability of emulsion by yolk and yolk protein fractions changed due to salt concentration, and had a peak at 0.025-0.1 M of NaCl. Yolk, PvLv and Lv had another peak of stability at 0.2-0.4 M of NaCl.4) CaCl2 had a lower stabilizing ability than NaCl, and NaSCN had as high stabilizing ability in a lower concentration as NaCl.5) The interfacial tension and viscosity of the emulsions by yolk protein fractions decreased in the order of PvLv>LDFG>LDF>Livetin, but did not agree with their emulsion stabilizing power.
Source: NIPPON SHOKUHIN KOGYO GAKKAISHI
Authors: KEN-ICHI ENDO, KENJI SASAGO, KUNIO YAMAUCHI
Institution: The University of Tokyo
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2332823362