Nigerian Society for Experimental Biology
Vol. 16, No. 1, 2004, pp. 43-48
Bioline Code: bk04007
Full paper language: English
Document type: Research Article
Document available free of charge
Biokemistri, Vol. 16, No. 1, 2004, pp. 43-48
© Copyright 2004 - Nigerian Society for Experimental Biology
Cholesterol Content And Functional Properties Of Products Fractionated From Egg Yolk|
Oloyede, Omotade I. & Ikuelogbon, Adesola O.
In low-salt aqueous solution, egg yolk was fractionated into delipidated fraction, plasma and granule fractions were obtained using centrifugation. The following determinations were made on each fraction: Emulsifying activity (EA) and stability (ES), foam capacity and stability, protein solubility index, total cholesterol, lipid and protein. Fractionation of egg yolk into plasma resulted in five fold reduction in cholesterol. In decreasing order, EA of yolk products in distilled water was: whole egg yolk > delipidated egg yolk > plasma > granules.
Egg yolk, plasma, cholesterol content, functional properties