Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4), 1103-1106
- https://doi.org/10.1111/j.1365-2621.1988.tb13539.x
Abstract
Egg yolk low density lipoprotein (LDL) was heated at various temperatures from 55°C to 100°C for 5 min and transmission, extractability of lipid, emulsifying property and foaming property of each solution were examined. Transmission of LDL solution decreased for treatments above 60°C and was almost 0 at 75°C. Above 70°C, lipid extractability gradually decreased with increase of treatment temperature. Emulsifying property and apparent viscosity were significantly correlated with the extractability of lipid.This publication has 6 references indexed in Scilit:
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