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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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Detalles Bibliográficos
Autores principales:	Giarratano, Mélanie, Duffuler, Pauline, Chamberland, Julien, Brisson, Guillaume, House, James D., Pouliot, Yves, Doyen, Alain
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179417/ https://www.ncbi.nlm.nih.gov/pubmed/32151100 http://dx.doi.org/10.3390/molecules25051184

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