Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin |
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| Authors: | SIEW LIAN CHUNG LES K. FERRIER |
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| Affiliation: | Author Ferrier is with the Dept. of Animal &Poultry Science, Univ. of Guelph. Guelph, Ontantio N1G 2W1, Canada.;Author Chung, formerly with the Univ. of Guelph, is now with International Flavors &Fragrances, 1575 State Highway 36, Union Beach, N.J. 07735. |
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| Abstract: | Phosvitin in water at pH 7 had a denaturation temperature (Td) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the Td decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in Td. Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min. |
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| Keywords: | egg yolk phosvitin heat denaturation emulsification |
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