The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

Castellani, Oscar; Belhomme, Corinne; David-Briand, Elisabeth; Guérin-Dubiard, Catherine; Anton, Marc

doi:10.1016/j.foodhyd.2007.08.005

Cited by 13 publications

(6 citation statements)

References 21 publications

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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.…”

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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274

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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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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274

146

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“…Some representative examples are as follows: the heat-induced flocculation of BSA emulsions [152] and egg-yolk protein emulsions [153] in the presence of surfactant, the flocculation of phosvitin-stabilized emulsions by divalent cations [62,154], the bridging flocculation in emulsions made with a mixture of gelatin + milk protein [155], the depletion flocculation of fish gelatin emulsions by non-adsorbed gelatin [156] and of egg-yolk stabilized emulsions by non-adsorbed egg-white protein (albumen) [157], the heat-induced flocculation of soy protein emulsions [158,159], the bridging flocculation of emulsions prepared with high-pressure-treated soy proteins [160], the saltinduced flocculation of wheat protein emulsions [161], and the flocculation of emulsions made with coconut milk protein near its isoelectric point [162]. For many of these cases, however, one has less confidence (as compared with the milk protein systems) in interpreting the reported stability behaviour in terms of basic colloid science principles.…”

Section: Some Other Proteinsmentioning

confidence: 99%

Flocculation of protein-stabilized oil-in-water emulsions

Dickinson

2010

Colloids and Surfaces B: Biointerfaces

383

191

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“…The emulsification properties of egg yolk are drawn from its unique chemical composition, containing high‐density lipoprotein (HDL), low‐density lipoprotein (LDL), phosvitin and livetin (Arena & Scaloni, ). EYHDL and phosvitin are the main emulsifying ingredients, and researchers believe that EYHDL contributes more to emulsification than phosvitin (Castellani, Belhomme, David‐Briand, Guérin‐Dubiard, & Anton, ; Zhou, Hu, Wang, Xue, & Luo, ).…”

Section: Introductionmentioning

confidence: 99%

Variation in the structure and emulsification of egg yolk high‐density lipoprotein by lipid peroxide

Bao

Kang

et al. 2019

J Food Biochem

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To further clarify the effect of the oxidation of egg yolk high‐density lipoprotein (EYHDL) on the protein structure and emulsification, 2,2′‐azobis (2‐methylpropionamidine) dihydrochloride (AAPH) was selected as a representative lipid peroxidation‐derived peroxyl radical. The results of Raman spectroscopy indicated that, with the increase in the concentration of AAPH, the EYHDL carbonyl content increased significantly and the free sulfhydryl content declined sharply. Circular dichroism spectroscopy and intrinsic fluorescence indicated that exposure of EYHDL to AAPH led to destruction of the orderly structure and reduction of the structural stability. The particle size distribution and zeta potential indicated that the peroxyl radical caused molecular aggregation. Moderate oxidizing conditions can enhance the emulsification of EYHDL, and high‐intensity oxidation decreased emulsification. The research results indicated that EYHDL made a significant change in the oxidation system and led to a change in its structure and emulsification, providing a theoretical basis to clarify the EYHDL oxidation mechanism. Practical applications Egg yolk powder is prone to emulsification degradation during storage. The emulsification of egg yolk powder is mainly derived from high‐density lipoprotein in egg yolk. Moreover, egg yolk powder contains a large amount of lipids, and, during the processing and storage of egg yolk powder, many lipid peroxyl radicals are inevitably generated. Therefore, it is desired to combine the lipid peroxyl radicals generated during the storage of egg yolk powder with the decrease in emulsifiability. In this paper, we first investigated the effects of peroxyl radicals on the structure and emulsifying properties of high‐density lipoproteins and provided a theoretical basis to solve the problem that the emulsifiability of egg yolk powder is significantly reduced during storage.

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The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

Cited by 13 publications

References 21 publications

Egg yolk: structures, functionalities and processes

Egg yolk: structures, functionalities and processes

Flocculation of protein-stabilized oil-in-water emulsions

Variation in the structure and emulsification of egg yolk high‐density lipoprotein by lipid peroxide

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