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Celine Fernandez

Associate professor

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Competitive adsorption of proteins from total hen egg yolk during emulsification

Author

  • Lars Nilsson
  • Peter Osmark
  • Celine Fernandez
  • Björn Bergenståhl

Summary, in English

In this article, the competitive adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential adsorption.

Department/s

  • Department of Food Technology, Engineering and Nutrition
  • Molecular Endocrinology

Publishing year

2007

Language

English

Pages

6746-6753

Publication/Series

Journal of Agricultural and Food Chemistry

Volume

55

Issue

16

Document type

Journal article

Publisher

The American Chemical Society (ACS)

Topic

  • Food Engineering

Keywords

  • Egg yolk proteins
  • emulsion
  • competitive adsorption
  • oil-water interface
  • adsorption
  • lipoproteins

Status

Published

Project

  • CAP

Research group

  • Molecular Endocrinology
  • Department of Food Technology, Engineering and Nutrition

ISBN/ISSN/Other

  • ISSN: 0021-8561