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FREEZE-THAW GELATION OF VERY LOW DENSITY LIPOPROTEIN FROM HEN'S EGG YOLK.

Author(s) : KURISAKI J. I., KAMINOGAWA S., YAMAUCHI K.

Type of article: Article

Summary

THE DISRUPTION OF LIPID-PROTEIN COMPLEXES IN EGG YOLK VERY LOW DENSITY LIPOPROTEIN (VLDL) DURING FREEZING AND THAWING WAS STUDIED CHEMICALLY AND MORPHOLOGICALLY. UPON RAPID FREEZING AND THAWING, THE GELATION DID NOT OCCUR AND VLDL PARTICLES ONLY CLUSTERED. ON EITHER SLOW FREEZING OR SLOW THAWING, THE AGGREGATION WAS COMPLETE AND THE GELATION OCCURRED. THUS, ON FREEZING AND THAWING, THE DISRUPTION OF THE SURFACE THAT STABILIZES THE PARTICULATE NATURE OF VLDL INITIALLY OCCURS. IN CONCLUSION, THE GELATION MIGHT BE ATTRIBUTED TO THE AGGREGATION OF DISRUPTED VLDL PARTICLES WHICH FINALLY INDUCES THE FORMATION OF A MESH-TYPE STRUCTURE.

Details

  • Original title: FREEZE-THAW GELATION OF VERY LOW DENSITY LIPOPROTEIN FROM HEN'S EGG YOLK.
  • Record ID : 1981-0177
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 463-466; 4 fig.; 1 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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