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Autor(en):
Strixner, T.; Kulozik, U. 
Titel:
Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics 
Abstract:
The egg yolk main fractions, granules and plasma, show considerable different emulsifying properties. In order to use this potential, the present study investigates the influence of variable process conditions on the continuous centrifugal separation process of liquid egg yolk. It is shown that the granule fraction represents no homogeneous component, but consists of three different subfractions with different size, density and structure. It was confirmed by SDS--PAGE that each granule subfracti...    »
 
Stichworte:
Egg yolk; granules; plasma; Fractionation; Continuous fermentation 
Zeitschriftentitel:
Journal of Food Engineering 
Jahr:
2013 
Band / Volume:
117 
Heft / Issue:
Seitenangaben Beitrag:
89--98