INTERFACIAL BEHAVIOR OF EGG YOLK WITH REDUCED CHOLESTEROL CONTENT

摘要

The interfacial activity of low-cholesterol yolk protein concentrates, prepared by treating spray-dried yolk with various extraction media, was investigated using the Wilhelmy plate method. The rate of interfacial pressure increase and the equilibrium value reached after 4 h of adsorption were influenced by the method of extraction applied, indicating that, in addition to composition changes, structural alterations in yolk protein structure brought about by the extraction determine to some extent their adsorption behavior. The presence of surface-active constituents, i.e., monoglycerides, diglycerides, and phospholipids, in vegetable oil also affected the interfacial pressure value of adsorbed yolk. films, possibly the result of interactions between the yolk and the oil surface-adsorbing molecules at the oil-water interface. [References: 30]