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Competitive adsorption of proteins from total hen egg yolk during emulsification

Nilsson, Lars LU ; Osmark, Peter LU ; Fernandez, Celine LU and Bergenståhl, Björn LU orcid (2007) In Journal of Agricultural and Food Chemistry 55(16). p.6746-6753
Abstract
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.
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Egg yolk proteins, emulsion, competitive adsorption, oil-water interface, adsorption, lipoproteins
in
Journal of Agricultural and Food Chemistry
volume
55
issue
16
pages
6746 - 6753
publisher
The American Chemical Society (ACS)
external identifiers
  • scopus:34548022081
  • wos:000248476400046
ISSN
0021-8561
DOI
10.1021/jf070631d
project
CAP
language
English
LU publication?
yes
id
356bd621-762d-41ed-b21d-5a2ed3d612fe (old id 748376)
date added to LUP
2016-04-01 12:35:46
date last changed
2024-10-09 16:07:10
@article{356bd621-762d-41ed-b21d-5a2ed3d612fe,
  abstract     = {{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.}},
  author       = {{Nilsson, Lars and Osmark, Peter and Fernandez, Celine and Bergenståhl, Björn}},
  issn         = {{0021-8561}},
  keywords     = {{Egg yolk proteins; emulsion; competitive adsorption; oil-water interface; adsorption; lipoproteins}},
  language     = {{eng}},
  number       = {{16}},
  pages        = {{6746--6753}},
  publisher    = {{The American Chemical Society (ACS)}},
  series       = {{Journal of Agricultural and Food Chemistry}},
  title        = {{Competitive adsorption of proteins from total hen egg yolk during emulsification}},
  url          = {{http://dx.doi.org/10.1021/jf070631d}},
  doi          = {{10.1021/jf070631d}},
  volume       = {{55}},
  year         = {{2007}},
}