Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise
Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsif...
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2022
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oai:scholar.dlu.edu.vn:123456789-7842022-08-08T08:31:57Z Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise Motta-Romero, Hollman Zhang, Zhong Tien Nguyen, An Schlegel, Vicki Zhang, Yue Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions. 2022-08-08T08:31:57Z 2022-08-08T08:31:57Z 2017-07 Journal article Bài báo đăng trên tạp chí thuộc ISI, bao gồm book chapter http://scholar.dlu.edu.vn/handle/123456789/784 10.1111/1750-3841.13747 28556199 en Journal of food science |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise |
| spellingShingle |
Egg yolk; cholesterol; egg yolk granules; emulsifying properties; mayonnaise Motta-Romero, Hollman Zhang, Zhong Tien Nguyen, An Schlegel, Vicki Zhang, Yue Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| description |
Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions. |
| format |
Journal article |
| author |
Motta-Romero, Hollman Zhang, Zhong Tien Nguyen, An Schlegel, Vicki Zhang, Yue |
| author_facet |
Motta-Romero, Hollman Zhang, Zhong Tien Nguyen, An Schlegel, Vicki Zhang, Yue |
| author_sort |
Motta-Romero, Hollman |
| title |
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| title_short |
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| title_full |
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| title_fullStr |
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| title_full_unstemmed |
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise |
| title_sort |
isolation of egg yolk granules as low-cholesterol emulsifying agent in mayonnaise |
| publishDate |
2022 |
| url |
http://scholar.dlu.edu.vn/handle/123456789/784 |
| _version_ |
1768305848022466560 |