Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

“…Thus, foam capacities of hydrolysates of yolk, plasma and granules were higher than themselves. This may be attributed to their faster adsorbing ratio to the A/W interface after hydrolysis by virtue of the smaller size and lower concentration of lipids [ 16 , 17 ]. In addition, the effect on increasing foaming properties of PLP is better than LP shown in Figure 1 .…”

“…In order to decrease or eliminate the negative effects of egg yolk on the foaming properties of egg white, the components of egg yolk should be deeply understood. It is known that yolk can be easily separated into two fractions: the supernatant, called yolk plasma, and the precipitate, called yolk granules, as reported by others [ 16 , 17 ]. Yolk plasma is composed mainly of low-density lipoproteins (LDLs) and soluble proteins (livetins), while yolk granules mainly constitute high-density lipoproteins (HDLs), phosvitin and a small amount of LDLs [ 18 ].…”

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

“…Egg yolk granules (EYGs) are precipitated material obtained by centrifuging the egg yolk solution, natural complexes of protein and lipid, which have been shown to be a novel food-derived Pickering stabilizer [ 11 ]. EYGs contain high-density lipoproteins (HDLs), phosvitin, and low-density lipoproteins (LDLs) [ 11 ].…”

“…Egg yolk granules (EYGs) are precipitated material obtained by centrifuging the egg yolk solution, natural complexes of protein and lipid, which have been shown to be a novel food-derived Pickering stabilizer [ 11 ]. EYGs contain high-density lipoproteins (HDLs), phosvitin, and low-density lipoproteins (LDLs) [ 11 ]. As an outstanding food material, due to low cholesterol, low fat, high nutritional value, and excellent emulsifying properties, EYGs had the potential to replace egg yolk in the preparation of mayonnaise, a typical high internal phase emulsion [ 12 ].…”

Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products

“…Among various protein modication technologies, protease enzymatic modication has been widely applied to improve the bioactivities and functional properties of proteins in the food industry and other related industries due to its mild reaction conditions, controllability and excellent product performance. 3 Enzymatic hydrolysis can effectively improve the functional properties of proteins (such as solubility, emulsifying, foaming and water/oil absorption properties), 4 molecular weight, and the number of hydrophobic groups. 5,6 Furthermore, it has been reported that enzymatic hydrolysis was a safe and effective method for releasing bioactive peptides such as antioxidant peptides, antihypertensive peptides and anticancer peptides.…”