Reference : Effect of ageing on different egg yolk fractions on surface properties at the air–water ...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/92753
Effect of ageing on different egg yolk fractions on surface properties at the air–water interface
English
Freschi, Jérôme mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Razafindralambo, Hary mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
2011
International Journal of Food Science & Technology
Blackwell Publishing
46
1716-1723
Yes (verified by ORBi)
International
0950-5423
[en] Air–water interface ; ageing ; fractionation ; granules ; low-density lipoproteins ; plasma ; surface properties ; yolk
[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.
ULg-GxABT-VdB-SAF
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/92753
10.1111/j.1365-2621.2011.02666.x

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