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Phase separation behavior of egg yolk suspensions after anionic polysaccharides addition
Sahar Navidghasemizad1, Feral Temelli1, Jianping Wu1
14-10, Agriculture/Forestry Centre, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G2P5.
Carbohydrate Polymers
|December 16, 2014
Summary
This study explored how gum arabic, xanthan gum, and ι-carrageenan interact with egg yolk. Xanthan gum uniquely separated egg yolk into three phases, revealing potential for low-density lipoprotein (LDL) isolation.
Area of Science:
- Food science
- Biochemistry
- Colloid science
Background:
- Egg yolk is a complex emulsion containing lipids, proteins, and polysaccharides.
- Anionic polysaccharides are widely used as food hydrocolloids for their emulsifying and stabilizing properties.
- Understanding polysaccharide-egg yolk interactions is crucial for food processing and ingredient functionality.
Purpose of the Study:
- To investigate the interactions between gum arabic, xanthan gum, and ι-carrageenan with egg yolk across a range of pH values (3-10).
- To analyze the phase separation behavior of these polysaccharide-egg yolk systems.
- To identify potential applications, such as low-density lipoprotein (LDL) separation from egg yolk.
Main Methods:
- Zeta potential measurements to assess electrostatic interactions.
- Particle size analysis of polysaccharide-egg yolk suspensions.
- Phase separation analysis at different pH levels.
- Protein profile analysis (SDS-PAGE) of separated phases.
- Microscopy to visualize interactions within phases.
Main Results:
- Xanthan gum and ι-carrageenan addition made egg yolk zeta potential more negative at pH 5.
- ι-carrageenan increased particle size at acidic pH, decreasing at alkaline pH.
- Xanthan gum induced a unique three-phase separation in egg yolk at pH 6.
- The lipid-rich phase from xanthan gum treatment contained apoproteins similar to egg yolk LDL.
- Microscopy confirmed xanthan gum and LDL co-localization within a xanthan gum network.
Conclusions:
- Electrostatic and hydrophobic interactions, along with xanthan gum's rheological properties, drive its unique phase separation behavior with egg yolk.
- The observed phase separation offers a novel approach for isolating low-density lipoproteins (LDL) from egg yolk.
- This research provides a foundation for developing new food processing techniques and ingredient separation methods.
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