Publications
- Année de publication : 2020-03-24
Référence
P. Duffuler, M. Giarratano, N. Naderi, S. Suwal, A. Marciniak, V. Perreault, C. Offret, G. Brisson, J. D. House, Y. Pouliot, A. Doyen. 2020. High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions. Food Chemistry, 321, 126696.
Information Complémentaire
Lien vers l'article : https://www.sciencedirect.com/science/article/abs/pii/S0308814620305586
Mot(s) Clé(s)
Phosvitine Jaune d'oeuf Granule/Plasma Hautes pressions hydrostatiques Extraction Purification
Résumé
Egg yolk phosvitin is of particular interest due to its functional and biological properties. Recently, it was demonstrated that high hydrostatic pressure (HHP) (400 MPa for 5 min) induced the transfer of folic acid and phosvitin from the egg yolk granule to the plasma fraction. A granule fraction (Gin) produced by egg yolk centrifugation was pressure-treated at 400 and 600 MPa for 5 and 10 min, and centrifuged to generate granule fractions (GP1 to GP4) and plasmas (PP1 to PP4). Iron and phosphorus contents were also increased in PP1 to PP4 fractions, confirming the transfer of phosvitins from pressure-treated granule to plasma. Pressurization drastically improved phosvitin recovery in PP fractions, specifically at 600 MPa for 10 min, which had the highest value of phosvitin/100 mg of dry plasma at 33.3 ± 4.39 mg. Consequently, HHP represents an alternative approach for phosvitin transfer and recovery in the egg yolk soluble fraction.
