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Title:

Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil-water interface

Document type:
Zeitschriftenaufsatz
Author(s):
Daimer, K.; Kulozik, U.
Abstract:
Adsorption properties of egg yolk proteins were investigated with or without enzymatic modification with phospholipaseA2 (PLA2) and after a thermal treatment atpH4 and 6.5. Heat treatment was assessed from60to90◦Cresulting in awiderange of protein denaturation degrees,whichwerecorrelated with the interfacial protein load of emulsion droplets. Itwasshownthat denatured proteins, i.e. protein aggregates are able toadsorbattheoil--waterinterfaceandthat,mostnotably,granuleconstituentsplayanimportant...     »
Keywords:
Egg yolk; Interface; Phospholipase A2; Protein denaturation
Journal title:
Colloids and Surfaces B: Biointerfaces
Year:
2010
Journal volume:
75
Pages contribution:
19--24
Fulltext / DOI:
doi:10.1016/j.colsurfb.2009.07.047
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