A commercially viable procedure for separating pasteurised egg yolk into three technologically and functionally valuable fractions

作者：Ulrichs T; Ternes W^*

来源：Archiv fur Geflugelkunde, 2010, 74(4): 279-284.

• Separation
• commercial applications
• egg yolk
• fractions
• granules
• LDL
• livetins
• rheological behaviour

For the first time a procedure has been developed beyond laboratory scale that can be adapted for the economically feasible industrial separation of pasteurised egg yolk into three physiologically and technologically valuable fractions by applying a maximum centrifugal acceleration of 2,800 x g for between 8 to 10 min. The following parameters of the individual fractions were determined: total lipids, total protein and dry matter. Rheological measurements of these fractions compared with those of fresh egg yolk showed that the characteristic temperature-dependent changes in the viscosity of egg yolk from the first maximum (emulsification, "rose of the egg yolk) to the second (coagulation) corresponded to those of the individual egg yolk fractions (granules, LDL, livetins).

• 出版日期2010-10