Article (Scientific journals)
Effect of ageing on different egg yolk fractions on surface properties at the air–water interface
Freschi, Jérôme; Razafindralambo, Hary; Danthine, Sabine et al.
2011In International Journal of Food Science and Technology, 46, p. 1716-1723
Peer Reviewed verified by ORBi
 

Files


Full Text
Freschi-J_2011_Intern.J.FoodSciTech.pdf
Publisher postprint (812.32 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Air–water interface; ageing; fractionation; granules; low-density lipoproteins; plasma; surface properties; yolk
Abstract :
[en] The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air–water interface. Eggs were stored at 4 Cfor 24 h, 1 week and 3 weeks after laying.A laboratory scale fractionation process was then applied at each ageing time. Egg yolk was separated into two fractions, plasma composed of low-density lipoproteins (LDLs) and livetins, and granules formed by highdensity lipoproteins (HDLs), phosvitins and LDLg (g = granule). Moreover, recombined plasma and granules fractions were investigated to highlight a potential synergic effect on surface properties. Results have shown the main contribution of LDLs on surface properties of yolk and an improvement of granules surface properties when they are disrupted. Moreover, ageing affected surface properties differently depending on the considered fractions. Broken LDLsand disrupted granules could explain this observed behaviour. Recombined fractions showed different compression isotherms at the air–water interface than whole yolk.
Research center :
ULiège-GxABT-VdB-SAF
Disciplines :
Food science
Author, co-author :
Freschi, Jérôme ;  Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Razafindralambo, Hary  ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Danthine, Sabine  ;  Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Language :
English
Title :
Effect of ageing on different egg yolk fractions on surface properties at the air–water interface
Publication date :
2011
Journal title :
International Journal of Food Science and Technology
ISSN :
0950-5423
eISSN :
1365-2621
Publisher :
Blackwell Publishing
Volume :
46
Pages :
1716-1723
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 10 June 2011

Statistics


Number of views
102 (20 by ULiège)
Number of downloads
4 (4 by ULiège)

Scopus citations®
 
12
Scopus citations®
without self-citations
12
OpenCitations
 
12

Bibliography


Similar publications



Contact ORBi