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Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk
Egg yolk granule phosvitin (45 kDa) is a phosphoprotein known for its emulsifying properties. Recently, high hydrostatic pressure (HHP) treatment of granule induced the transfer of phosvitin to the soluble plasma fraction. This project evaluated the performance of the ultrafiltration (UF) used to co...
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| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7179417/ https://ncbi.nlm.nih.gov/pubmed/32151100 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25051184 |
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