상세 보기
- Rahman, M.S.;
- Kim, A.-N.;
- Lee, K.-Y.;
- Pyo, M.-J.;
- Chun, J.;
- ... Kim, H.-J.;
- ... Choi, S.-G.
WEB OF SCIENCE
7SCOPUS
9초록
This study investigated the phospholipids (PLs) molecular species (PLs-MS), protein secondary structure (PSS), and emulsion microstructure of the egg yolk (EY) treated with supercritical-CO2 (T1), hexane (T2), and ethanol {at room temperature (T3) and 65 °C (T4)}. PLs-MS, PSS, and microstructure of EY emulsion were investigated with UPLC-Q-TOF-MS, Fourier-transforms infrared and Raman spectroscopy, and confocal laser scanning microscope, respectively. Predominant PLs molecular fractions were C18:0-C20:4, C18:0-C20:4, C16:0-C18:2, C16:0, C18:0-C18:2, and d18:1/16:0, for phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, lysophosphatidylcholine, sphingomyelin, and phosphatidylserine, respectively. All the PLs-MS were highest for T1 and many of them (C14:0-C16:0, C18:0-C18:1, C18:0-C20:3) were absent in T2, T3, and T4. PSS components (α–helices, β–sheets, β-turn, and random coil) were highest for T4, followed by T3, T2, T1, and control (non-treated EY). However, T1-added o/w emulsion showed excellent stability (95.64 %) with smaller and denser oil droplets due to better ionic interactions by synergistic effect of PLs-MS and PSS components. © 2023 Elsevier B.V.
키워드
- 제목
- Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids
- 저자
- Rahman, M.S.; Kim, A.-N.; Lee, K.-Y.; Pyo, M.-J.; Chun, J.; Kim, H.-J.; Choi, S.-G.
- 발행일
- 2023-04
- 유형
- Article
- 권
- 233