Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Egg yolk granule phosvitin (45 kDa) is a phosphoprotein known for its emulsifying properties. Recently, high hydrostatic pressure (HHP) treatment of granule induced the transfer of phosvitin to the soluble plasma fraction. This project evaluated the performance of the ultrafiltration (UF) used to co...

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Bibliographic Details
Main Authors: Mélanie Giarratano, Pauline Duffuler, Julien Chamberland, Guillaume Brisson, James D. House, Yves Pouliot, Alain Doyen
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Molecules
Subjects:
phosvitin
high hydrostatic pressure
granule
ultrafiltration
egg yolk
emulsifying properties
Online Access:https://www.mdpi.com/1420-3049/25/5/1184

Internet

https://www.mdpi.com/1420-3049/25/5/1184

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