Phosvitin–calcium aggregation and organization at the air–water interface

Belhomme, Corinne; David-Briand, Elisabeth; Guérin-Dubiard, Catherine; Víe, Véronique; Anton, Marc

doi:10.1016/j.colsurfb.2007.10.012

Cited by 17 publications

(15 citation statements)

References 21 publications

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“…It is known that phosvitin is very resistant to heat treatments and prevents a thermally induced gel formation and aggregation of granule micelles due to its high negative charge. [18,45,46] This heat stability is represented by the temperature-dependent flow behavior of unprocessed native granules, which is shown in Fig. 3.…”

Section: Gelling Properties Of Spray-dried Granule Fractionsmentioning

confidence: 99%

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

2013

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Changes in the techno-functional properties of hen's egg yolk main fractions, granules and plasma, were studied under various spray-drying conditions and enzymatic modification via phospholipase A 2 (PLA 2 ). The functional properties-for example gelling properties-of plasma fractions were maintained in a more or less native status if an enzymatic modification was done before spray drying. Furthermore, PLA 2 preprocessing significantly improved the surface activity of dried plasma fractions. Without enzymatic treatment, spray-dried plasma fractions showed an intense loss of surface activity and gelling properties due to a heat-induced denaturation and aggregation of plasma livetins and low-density lipoprotein (LDL) apoproteins. In contrast, high air outlet temperatures during spray drying resulted in a significant increase in the gelling ability of reconstituted granules. Additionally, PLA 2 -modified granules showed considerably improved solubility and surface activity after spray drying compared to non-enzymatically modified granules.

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Section: Gelling Properties Of Spray-dried Granule Fractionsmentioning

confidence: 99%

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

2013

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“…This high charge density, in addition to the capacity to aggregate, limit the adsorption of the protein at the air–water interface and/or provoke droplet aggregation . In some recent studies it has been demonstrated that phosvitin is able to anchor at air–water interfaces in spite of its numerous negative charges. In the compression isotherms obtained in the Langmuir balance, a transition was observed just before 28 mN m −1 indicating a possible modification of the interfacial film structure or organization.…”

Section: Egg Yolk Emulsifying and Interfacial Propertiesmentioning

confidence: 99%

Egg yolk: structures, functionalities and processes

Anton

2013

J. Sci. Food Agric.

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248

146

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Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.

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“…In previous works, surface properties of yolk at the air–water interface were commonly approached by studying isolated compounds like phosvitin and LDLs and not by a whole fraction like plasma or granules (Dauphas et al. , 2006, 2007a,b; Belhomme et al. , 2007, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The latter is obtained by addition of calcium that creates a phosphocalcic bridge between two phosphoserin residues. The aggregated state leads to a thinner and a more rigid interfacial film than monomeric phosvitin (Belhomme et al. , 2007, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, yolk is a common ingredient found in a variety of systems such as foams and emulsions, and is implicated in a large panel of food products (bakery products, sauces, cream). In previous works, surface properties of yolk at the airwater interface were commonly approached by studying isolated compounds like phosvitin and LDLs and not by a whole fraction like plasma or granules (Dauphas et al, 2006(Dauphas et al, , 2007aBelhomme et al, 2007Belhomme et al, , 2008. Previous studies show that phosvitin has different behaviours at the air-water interface depending on whether it is in its monomeric or aggregated state.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of ageing on different egg yolk fractions on surface properties at the air–water interface

Freschi

Razafindralambo

Danthine

et al. 2011

Int J of Food Sci Tech

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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°C for 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 LDLs and disrupted granules could explain this observed behaviour. Recombined fractions showed different compression isotherms at the air-water interface than whole yolk.

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Phosvitin–calcium aggregation and organization at the air–water interface

Cited by 17 publications

References 21 publications

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

Egg yolk: structures, functionalities and processes

Effect of ageing on different egg yolk fractions on surface properties at the air–water interface

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