A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS

被引：5

作者：

Patil, Sonal ^{[1
]}

Rao, Bhakti ^{[1
]}

Matondkar, Malhar ^{[1
]}

Bhushette, Pravin ^{[1
]}

Sonawane, Sachin K. ^{[1
]}

机构：

[1] DY Patil Deemed Univ, Sch Biotechnol & Bioinformat, Level 5,Plot 50, Cbd Belapur 400614, Navi Mumbai, India

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2022年 / 11卷 / 04期

关键词：

Egg yolk; phosvitins; lipovitellins; yolk granules; yolk plasma; LOW-DENSITY LIPOPROTEINS; EMULSIFYING PROPERTIES; PROTEIN DENATURATION; FOAMING PROPERTIES; CHICKEN MEAT; POLYSACCHARIDES; PLASMA; STABILITY; FRESH; WHITE;

D O I：

10.55251/jmbfs.4627

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. The egg yolk is the dense yellow part of the egg and is considered nutritionally more beneficial when compared to the other portion of the (egg whites). The egg yolk is considered a rich source of essential fat-soluble vitamins (A, D, E, and K) and few watersoluble vitamins (B-6, B-12). It is also rich in calcium, magnesium, iron, and selenium. This review discusses about functional characterization like interfacial properties, gelation, and phase separation behavior of egg yolk and its constituents (plasma and granules). This reviews briefly discuss about constituent characterization like xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, its applications in different industries like bakery, snacks, meat industry and production of nanogels have also been documented.

引用

页数：7

共 50 条

[21] YOLK COLOR, CANDLED EGG GRADE AND XANTHOPHYLL AVAILABILITY FROM DIETARY NATURAL PIGMENTING INGREDIENTS
FRY, JL
HARMS, RH
POULTRY SCIENCE, 1974, 53 (05) : 1925 - 1926
[22] Arabinoxylans as Functional Food Ingredients: A Review
Zannini, Emanuele
Nunez, Angela Bravo
Sahin, Aylin W.
Arendt, Elke K.
FOODS, 2022, 11 (07)
[23] COLORIMETRIC CHARACTERIZATION OF EGG-YOLK AND EGG-YOLK PRODUCTS
MCCREADY, ST
FRY, JL
HINTON, CF
HARMS, RH
JOURNAL OF FOOD SCIENCE, 1973, 38 (01) : 175 - 176
[24] Development and characterization of egg yolk and egg yolk fractions edible films
Fuertes, Sandra
Laca, Amanda
Oulego, Paula
Paredes, Benjamin
Rendueles, Manuel
Diaz, Mario
FOOD HYDROCOLLOIDS, 2017, 70 : 229 - 239
[25] Maternal supplementation of egg yolk modulates brain functional organization and functional outcomes of offspring
Dubrof, Stephanie
Zukaitis, Jillien G.
Ahmed, Ishfaque
Sun, Wenwu
Scheulin, Kelly M.
Fang, Xi
Jeon, Julie
West, Franklin D.
Zhao, Qun
Park, Hea Jin
NUTRITION RESEARCH, 2024, 131 : 147 - 158
[26] SERUM AND EGG YOLK CHOLESTEROL OF HENS FED DRIED EGG YOLK
MILLER, EC
DENTON, CA
POULTRY SCIENCE, 1962, 41 (01) : 335 - &
[27] DETERMINATION OF EGG YOLK IN EGG WHITE
COOK, JH
MEHLENBACHER, VC
INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (12): : 785 - 788
[28] RHEOLOGICAL PROPERTIES OF PLAIN EGG YOLK, SALTED EGG YOLK AND SALTED WHOLE EGG.
Pitsilis, John G.
Brooker, Donald B.
Cotterill, O.J.
Walton, H.V.
Transactions of the American Society of Agricultural Engineers, 1984, 27 (01): : 294 - 299
[29] THE FUNCTIONAL PROPERTIES AND BACTERIAL CONTENT OF PASTEURIZED AND FROZEN WHOLE EGG AND YOLK
MILLER, C
WINTER, AR
POULTRY SCIENCE, 1949, 28 (05) : 775 - 775
[30] Functional significance of variation in egg-yolk androgens in the American coot
Reed, WL
Vleck, CM
OECOLOGIA, 2001, 128 (02) : 164 - 171

← 1 2 3 4 5 →