Food and Fermentation Industries >

2013 , Vol. 39 >Issue 01: 165 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.028

Food and Fermentation Industries

Research advances on the emulsifying properties of egg yolk phosvitin

  • Chen Hai-ying ,
  • Zhang Hui-juan ,
  • Jin Ya-mei ,
  • Duan Xiang ,
  • Yang Na ,
  • Xu Xue-ming
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Online published: 2013-01-25

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Abstract

Phosvitin is one of the active functional components in egg yolk and it has the similar composition and secondary structure with casein.It also displays an excellent emulsifying activity and stability in the oil-in-water system.This paper reviews the factors affecting the emulsifying properties of phosvitin,including its composition and secondary structure,the environment of the emulsion,glycosylation of phosvitin with polysaccharide,and the synergistic effects with other food additives.It provides the reference for the application of egg yolk phosvitin as a good natural emulsifier in food industry.

Key words： phosvitin; emulsifying properties; environment of the emulsion; amino acids; modification; additives

Cite this article

Chen Hai-ying , Zhang Hui-juan , Jin Ya-mei , Duan Xiang , Yang Na , Xu Xue-ming . Research advances on the emulsifying properties of egg yolk phosvitin[J]. Food and Fermentation Industries, 2013 , 39(01) : 165 -168 . DOI: 10.13995/j.cnki.11-1802/ts.2013.01.028

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