The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise

1983 ◽  
Vol 261 (6) ◽  
pp. 520-526 ◽  
Author(s):  
V. D. Kiosseoglou ◽  
P. Sherman
Keyword(s):  
Egg Yolk ◽  
Egg Yolk Lipoproteins

scholarly journals Partitioning Turkey Blood Plasma and Egg Yolk Lipoproteins Using Agarose Gel

1974 ◽  
Vol 53 (3) ◽  
pp. 1167-1173 ◽  
Author(s):  
Wayne L. Bacon ◽  
Margery A. Musser
Keyword(s):  
Blood Plasma ◽  
Egg Yolk ◽  
Agarose Gel ◽  
Egg Yolk Lipoproteins

scholarly journals The Influence of Crude Cottonseed Oil in the Feed On the Blood and Egg Yolk Lipoproteins of Laying Hens

1977 ◽  
Vol 56 (2) ◽  
pp. 468-479 ◽  
Author(s):  
Robert John Evans ◽  
Cal J. Flegal ◽  
Charles A. Foerder ◽  
Doris H. Bauer ◽  
Michael La Vigne
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Cottonseed Oil ◽  
Crude Cottonseed Oil ◽  
Egg Yolk Lipoproteins

LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (1) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

Contribution of egg yolk lipoproteins to cake structure

1973 ◽  
Vol 24 (1) ◽  
pp. 77-88 ◽  
Author(s):  
V. B. Kamat ◽  
G. A. Lawrence ◽  
C. J. Hart ◽  
R. Yoell
Keyword(s):  
Egg Yolk ◽  
Egg Yolk Lipoproteins

scholarly journals Antioxidative Activity of Egg Yolk Lipoproteins

1994 ◽  
Vol 58 (9) ◽  
pp. 1711-1713 ◽  
Author(s):  
Yukiko Yamamoto ◽  
Miki Omori
Keyword(s):  
Antioxidative Activity ◽  
Egg Yolk ◽  
Egg Yolk Lipoproteins

On a Peptide Constituent of the Egg-Yolk Lipoproteins

1962 ◽  
Vol 52 (3) ◽  
pp. 223-225 ◽  
Author(s):  
YUKI ITO ◽  
FUJII TATSUZO ◽  
OTAKE MASAE
Keyword(s):  
Egg Yolk ◽  
Egg Yolk Lipoproteins
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