Dauphas Stéphanie, Beaumal Valérie, Riaublanc Alain, Anton Marc
Institut National de la Recherche Agronomique, BIA, ISD, BP 71627, 44316 Nantes Cedex 3, France.
J Agric Food Chem. 2006 May 17;54(10):3733-7. doi: 10.1021/jf053174e.
Hen egg yolk is largely used as an ingredient in food emulsions due to its exceptional emulsifying properties. Low-density lipoproteins (LDL) are the main egg yolk constituents and the most important contributors to yolk emulsifying properties. To better understand the LDL adsorption mechanism and spreading at the interface, we extracted and studied LDL at different interfaces. At the air-water interface, the LDL film isotherm presents three transitions, and two were identified by each lipid class present in LDL. The last transition should be due to apoproteins-lipids complexes. During LDL adsorption, the presence of apoproteins at the LDL surface and the neutral lipid core is necessary. At pH 3 and pH 7, LDL are disrupted and spread quasi-similarly at the air-water interface, contrary to the oil-water interface where LDL spread more at pH 7 than at pH 3.
由于具有出色的乳化特性，鸡蛋蛋黄在食品乳液中被大量用作一种成分。低密度脂蛋白（LDL）是蛋黄的主要成分，也是蛋黄乳化特性的最重要贡献者。为了更好地理解LDL在界面处的吸附机制和铺展情况，我们在不同界面提取并研究了LDL。在空气-水界面，LDL膜等温线呈现出三个转变，其中两个由LDL中存在的每种脂质类别确定。最后一个转变应该归因于载脂蛋白-脂质复合物。在LDL吸附过程中，LDL表面存在载脂蛋白和中性脂质核心是必要的。在pH 3和pH 7时，LDL在空气-水界面被破坏并几乎以相似的方式铺展，这与油-水界面相反，在油-水界面LDL在pH 7时比在pH 3时铺展得更多。
