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Document type:
Zeitschriftenaufsatz 
Author(s):
Strixner, T.; Kulozik, U. 
Title:
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...    »
 
Keywords:
Continuous fermentation; Egg yolk; Fractionation; granules; plasma 
Journal title:
Journal of Food Engineering 
Year:
2013 
Journal volume:
117 
Journal issue:
Pages contribution:
89--98