A method of egg yolk fractionation. Characterization of fractions

Laca, Amanda; Paredes, Benjamín; Dı́az, Mario

doi:10.1016/j.foodhyd.2009.11.010

Cited by 82 publications

(56 citation statements)

References 30 publications

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“…Total fat present significant lower contents in egg-derived product elaborated with egg yolk granules and in those elaborated by bioconversion. Regarding the product elaborated with egg yolk granules, as was previously reported by Laca et al (2010b), a fat reduction was found in comparison with the normal product. Thus, under the conditions reported in this work, in the elaborated egg-derived product with yolk granules, the reduction of fat was higher than 3 %.…”

Section: Resultssupporting

confidence: 79%

“…Plasma is composed of 85 % low-density lipoproteins (LDL-C) and 15 % livetins, whereas egg yolk granules are composed of 70 % high-density lipoproteins, 16 % phosvitin, 12 % LDL-C, and one quarter of the cholesterol found in egg yolk (Laca et al 2010a). By using egg yolk granules in the food industry, Laca et al (2010b) developed low-cholesterol mayonnaises that contained more than fourfold lower levels of cholesterol.…”

Section: Introductionmentioning

confidence: 99%

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Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

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Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-derived products for their proximate composition, cholesterol content, color, and consumer acceptability. Additionally, the lipid oxidation and surface color stability of modified and conventional egg-derived products were investigated during 30 days of frozen storage. The results obtained showed reductions in the cholesterol content of egg-derived yolks ranging from 27.11 % (chitosan addition in a range 1:1) to 87.54 % (β-cyclodextrins added directly). Lipid oxidation determinations revealed that no significant increases were found in any of the developed yolks with respect to control ones. In fact, chitosan-added products (in a range 2:1) and egg-derived products elaborated with yolk granules showed significantly lower lipid oxidation than control ones after frozen storage. Consumer acceptability parameters did not reveal significant differences between chitosan-added egg-derived products with respect to the control ones, with the only exception of a slight difference in odor (5.57 in chitosan-added product vs 5.14 in control product). Considering all the results obtained, egg-derived yolk that was chelated by chitosan contained the best balance out of the four methodologies employed, considering price, the ease of industrial application, and the minor changes in color and consumer acceptability. The final reduction of cholesterol content using this method was about 50 %.

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Section: Resultssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…The fractionation method was conducted according to Laca et al (2010) as it is described next. Egg yolks were prepared from fresh eggs.…”

Section: Fractionation Of Egg Yolkmentioning

confidence: 99%

Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Laca

Paredes

Dı́az

2011

Journal of Food Engineering

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“…We separated high density lipoprotein (HDL; granules) from the low density lipoprotein fraction (LDL; plasma) by applying different g-forces to hen egg yolk suspensions [30,31]. Fig.…”

Section: Resultsmentioning

confidence: 99%

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

et al. 2014

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Hen egg yolk's main fractions, granules and plasma contribute to the formation and the stability of disperse systems like emulsions by constituting an interfacial film. However, yolk is still used empirically and physical properties of yolk fractions are not entirely understood. Therefore, one of the main approaches is to fractionate egg yolk in its single components and to close the lack of understanding of the molecular and structural characteristics of each fraction. As our sedimentation experiments show, separation efficiency of granules from hen egg yolk varies with changing solution pH. Under isoelectric conditions at pH 4.0, granules bind more low density lipoprotein (LDL; plasma-fraction), as atomic force microscopy reveals. We show that besides reduced electrostatic repulsion forces also structural changes of the granules support a higher incorporation of LDL-vesicle at pH 4.0. Varying amounts of lipid with pH make a structural analysis difficult by imaging techniques alone. We report on X-ray scattering experiments in reflection geometry performed on films of henegg granules. The observed scattering patterns provide prominent lateral distances in the film and a repeating distance from the phospholipids of the LDL vesicles. At pH 4.0 the repeating distance is larger and less diffuse compared to pH 6.5. We extracted two prominent lateral particle sizes in the HDLgranule film from two significant shoulders in the scattering functions. At pH 4.0 the obtained radii of gyration are Rg 1 = 83 nm and Rg 2 =2.4 nm. At pH 6.5 we observed a significant expansion of both sizes. This indicates rougher contact areas and a stronger steric hindering for the incorporation of the LDL vesicle in the HDL-granules under native milieu conditions.

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A method of egg yolk fractionation. Characterization of fractions

Cited by 82 publications

References 30 publications

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

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