[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
Abe, Y., Itoh, T. & Adachi, S. (1982). Fractionation and characterization of hen's egg yolk phosvitin. Journal of Food Science, 47, 1903-1907.
Anton, M. & Gandemer, G. (1997). Composition, solubility and emulsifying properties of granules and plasma of egg yolk. Journal of Food Science, 62, 484-487.
Anton, M., Le Denmat, M. & Gandemer, G. (2000). Thermostability of hen yolk granules: contribution of native structure of granules. Food Chemistry and Toxicology, 65, 581-584.
Anton, M., Martinet, V., Dalgalarrondo, M., Beaumal, V., David-Briand, E. & Rabessona, H. (2003). Chemical and structural characterization of low-density lipoproteins purified from hen egg yolk. Food Chemistry, 83, 175-183.
Balla, A., Razafindralambo, H., Blecker, C. & Paquot, M. (1998). Interfacial properties of gluten monolayers spread on various chloride salt solutions. Effects of electrolytes, salt concentrations, and temperature. Journal of Agricultural and Food Chemistry, 46, 3535-3539.
Belhomme, C., David-Briand, E., Ropers, M.-H., Guérin-Dubiard, C. & Anton, M. (2007). Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: interrelation with its charge and aggregation stare. Food Hydrocolloids, 21, 896-905.
Belhomme, C., David-Briand, E., Guérin-Dubiard, C., Vié, V. & Anton, M. (2008). Phosvitin-calcium aggregation and organization at the air-water interface. Colloids and Surfaces B, 63, 12-20.
Damodaran, S. & Xu, S. (1996). The role of electrostatic forces in anomalous adsorption behavior of phosvitin at the air/water interface. Journal of Colloid and Interface Science, 178, 426-435.
Dauphas, S., Beaumal, V., Riaublanc, A. & Anton, M. (2006). Hen egg yolk low-density lipoproteins film spreading at the air-water and oil-water interfaces. Journal of Agricultural and Food Chemistry, 54, 3733-3737.
Dauphas, S., Beaumal, V., Gunning, P. et al. (2007a). Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45 mN/m observed by AFM. Colloids and Surfaces B, 54, 241-248.
Dauphas, S., Beaumal, V., Gunning, P. et al. (2007b). Structures and rheological properties of hen egg yolk low density lipoproteinlayer spread at the air-water interface at pH 3 and 7. Colloids and Surface B, 57, 124-133.
Fauconnier, M.-L., Blecker, C., Groyne, J. et al. (2000). Characterization of two Acacia gums and their fractions using a Langmuir film balance. Journal of Agricultural and Food Chemistry, 48, 2709-2712.
Folch, J., Lees, M. & Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 226, 497-509.
Huopalathi, R., Lopez-Fandino, R., Anton, M. & Scade, R. (2007). Bioactive Egg Compounds. Pp. 1-16. New York: Springer.
Jaeckel, T., Dautel, K. & Ternes, W. (2008). Preserving functional properties of hen's egg yolk during freeze-drying. Journal of Food Engineering, 87, 522-526.
Jolivet, P., Boulard, C., Beaumal, V., Chardot, T. & Anton, M. (2006). Protein components of low-density lipoproteins purified from hen egg yolk. Journal of Agricultural and Food Chemistry, 54, 4424-4429.
Mann, K. & Mann, M. (2008). The chicken egg yolk plasma and granule proteomes. Proteomics, 8, 178-191.
Markwell, M.A.K., Haas, S.M., Bieber, L.L. & Tolbert, N.E. (1978). A modification of the lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical Biochemistry, 87, 206-210.
Martinet, V., Saulnier, P., Beaumal, V., Courthaudon, J.L. & Anton, M. (2003). Surface properties of hen egg yolk low-density lipoproteins spread at the air-water interface. Colloids and surface B, 31, 185-194.
McBee, L.E. & Cotterill, O.J. (1979). Ion-exchange chromatography and electrophoresis of egg yolk protein. Journal of Food Science, 44, 656-667.
Miller, R., Hofmann, A., Hartmann, R., Schano, K.H. & Halbig, A. (1992). Measuring dynamics surface and interfacial tensions. Advanced Materials, 4, 370-374.
Moussa, M., Martinet, V., Trimeche, A., Tainturier, D. & Anton, M. (2002). Low density lipoproteins extracted by an easy method: cryoprotective effect on frozen-thawed bull semen. Theriogenology, 57, 1695-1706.
Nau, F., Anton, M. & Nys, Y. (2003). L'oæuf de poule: une Mine de molécules à activités biologiques. In Cinquième journée de la recherche avicole, Tours, France, 26-27 March 2003.
Nys, Y. & Sauveur, B. (2004). Valeur nutritionnelle des oæufs. INRA Production Animales, 17, 385-393.
Stadelman, W.J. & Cotterill, O.J. (1995). Egg Science and Technology, 4th edn. New York: Haworth Press.
Thapon, J.-C. & Bourgeois, C.-M. (1994). L'oeuf et les ovoproduits. Paris, France: Lavoisier Techniques et documentation.