Emulsifying Properties of Egg Yolk as a Function of Diacylglycerol Oil

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1 354 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.0, -/.-0* (,**0) 38 * * Emulsifying Properties of Egg Yolk as a Function of Diacylglycerol Oil Tomoko Kawakami, Kyoko Ohashi* and Atsuko Shimada Graduate School of Human Life Science, Showa Women s University, +1, Taishido, Setagaya-ku, Tokyo +/.2/-- * Department of Living Science, Showa Women s University, +1, Taishido, Setagaya-ku, Tokyo +/.2/-- The emulsifying properties of egg yolk with diacylglycerol (DAG) as the oil phase were investigated and compared with triacylglycerol (TAG) as the oil phase. The fatty acids of the DAG and TAG samples were adjusted to nearly the same composition before being used in this experiment. The e#ects of egg yolk concentration, ph, and the added salt on the emulsifying properties were evaluated by the interfacial tension, flow characteristics, oil droplet size and emulsifying capacity of the emulsion. The interfacial tension in the TAG-egg yolk solution interface decreased significantly depending on the concentration of the egg yolk. The decrease was most marked at ph 0, and at ph - and 3 albeit to a lesser extent. The decrease in interfacial tension of DAG was less than that of TAG and the di#erences associated with decreased ph were also small. The viscosity of the TAG emulsion (egg yolk +, oil volume fraction *./) was not largely a#ected by ph. DAG at ph 0 produced a high viscosity emulsion, but droplet size was not a#ected by sample oil and ph. The emulsifying capacity of both oil samples was markedly higher at ph 0 compared to ph - and ph 3, which was more conspicuous in TAG. While the addition of NaCl did not a#ect the interfacial tension of TAG, it decreased the interfacial tension and viscosity of emulsion of DAG. The emulsifying capacity of both TAG and DAG increased after the addition of NaCl, with the magnitude of the increase being larger in DAG. (Received Oct.,.,,**/ ; Accepted Mar. -+,,**0) + ph,0 TAG DAG + OH TAG 1 DAG DAG OW TAG 23 Kawai +* DAG OW TAG A, +/.2/-- +1 * +/.2/-- +1 Corresponding author k-oha@swu.ac.jp DAG TAG DAG ph + 13 TAG DAG + / - ph

2 39 :DAG TAG DAG C+0 : * C+2 : * C+2 : + C+2 :, C+2 : - C,* : + Total ppm,*,/ mnm,/ mnm,* mpa s /41,4, -04, , *43 +**4* +5*/2 *43+. -/4*,-4/ / *41 +**4* +5*,3 *43,0 -.4/ +,4/ 1240, CBVP-A- -* ml -* ml,/ - - / ml, / ml HG-3, MST +* *** rpm / f *./ OW. BX.+ Win ROOF, +*,* / TV-,* *./ +.3+/ s + /* s + -*,./ 3./1/ s + -* / +3.+/ s + -* +* -2.- s + -* /* rpm +3+./ s + -*,* - 0 +* ml *.*, mlsec,/ HTM-/J, Cuisinart + 0/*2/* rpm + ml - + ph ph ph Anton and Gardemer, ph * *.+ + +* /* ww ph ph - /* ph 0 * TAG DAG,,.* mnm +,./ mnm TAG * mnm + -./ mnm +*,.* mnm / LDL *.+ *./+.*, -/ LDL 3* + ph - TAG ph ph 3 *.+ + ph - ph 0 +* ph 0 ph /.//.2 - Anton and Gardemer, ph 0 ph - 3

3 356 /- 0,**0 0 40, ph f *./ ; + ww TAG-pH - ; TAG-pH 0 ; TAG-pH 3 DAG-pH - ; DAG-pH 0 ; DAG-pH 3 ; + ph TAG ; DAG,/ ph - + ph 0 ph DAG ph 0 * / mnm TAG *.+ +* 0., mnm TAG TAG TAG,./ mn m, ph - *.+ * +,.1 mnm +,.0 mnm + +* ++.* mnm 2.+ mnm ph 0 TAG ph 3 * mnm ++.- mnm + +* ph 0 ph DAG TAG Shimada and Ohashi 1 MO TAG MO DAG MO DAG Kawai +* DAG DAGMO TAG, + ph +, - TAG ph 0, ph - 3 ph 0 ph 3 ph 0 - ph DAG ph - ph 3 TAG-pH - ph 0 / +*s +

DAG ph - 0 3 ph Anton and Gardemer, ph ph

4 41 :DAG 357 * DAG-pH 0 +, - ph f *./ ; + ww TAG ; DAG - TAG ph 3 ph ph ph DAG ph ph Anton and Gardemer, ph ph 0 ph 0. DAG TAG DAG ph. ph.** f *./ ; + ww

5 358 /- 0,** / ph f *./ ; + ww TAG ; DAG Anton and Gardemer, ph 3 ph 0 Mine - ph Denmat. ph - 1 ph +* *** rpm - + ph / ph 0 TAG DAG, ph - 3 ph +- ph 0.*..* ph ph..* ph - ph 0 Chobert +. ph /./ /.2 - ph 0 ph 0 DAG TAG DAG DAG 1. Mine - Denmat. 0 + ww ; NaCl, * M *./ M ; + *./ M 0 TAG DAG Mine - HDL ph.0 ph - Denmat. ph 1 *.+/ M *.// M + DAG + TAG 1 TAG DAG TAG TAG 3 DAG

6 43 :DAG 359, TAG DAG m m m m , *4.1 * *4.3 *4./ 1 f *./ ; + ww ; NaCl, * M *./ M TAG ; DAG TAG ; DAG ; NaCl, 0 DAG, DAG TAG Denmat. ph - 1 *.+/ M *.// M DAG +.+ mnm DAG + 2 TAGDAG DAG, TAG +- ph 0./,./ +* 2 f *./ ; + ww ; NaCl, * M *./ M ; +/ *.*+ M *.*/ M Anton 0 *./ M DAG DAG ph,

7 360 /- 0,** TAG + TAG-pH 0 *.+ DAG + TAG, DAG ph TAG - ph ph 0 DAG ph TAG. ph 0 DAG TAG +, / *./ M DAG 0 *./ M DAG, DAG TAG +, WO 1 DAG OW DAG OW DAG + + p /, Anton, M. and Gardemer, G.,E#ect of ph on interface composition and on quality of oil-in-water emulsions made with hen egg yolk,colloids Surf. B., +,, -/+-/ Mine, Y., Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions, Food Hydrocolloids, +,.*3.+/ Denmat, M.L., Anton, M. and Beaumal, V., Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules, Food Hydrocolloids, +., /-3/.3,*** / +. ++, Anton, M., Beaumal, V., Gardemer, G., Adsorption at the oil-in-water interface and emulsifying properties of native granules from egg yolk : e#ect of aggregated state, Food Hydrocolloids, +., -,1--/,*** 1 Shimada, A. and Ohashi, K.,Interfacial and Emulsifying Properties of Diacylglycerol, J. Food Sci. Technol. Res., 3, +.,+.1,**- 2 -/ +-,+-2,**, 3 //,31-*-,**. +* Kawai, S, Characterization of Diacylglycerol Oil Mayonnaise Emulsified Using Phospholipase A,-Treated Egg Yolk, J. Am. Oil Chem.Soc., 2+, ,**. ++ /+ 3*/3+,,*** +, p. +,,,**, +-,,, / +. Chobert, J.M., Bertrand-H, C. and Nicolas, M-G, Solubility and Emulsifying Properties of Caseins and Whey Proteins Modified Enzymatically by Trypsin, J. Agric. Food Chem., -0, 22-23, / +, , *,

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