Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

dc.creatorSousa, Rita de Cássia S.
dc.creatorCoimbra, Jane S. R.
dc.creatorRojas, Edwin E. Garcia
dc.creatorMinim, Luis A.
dc.creatorOliveira, Fabı́ola C.
dc.creatorMinim, Valéria P. R.
dc.date2018-10-16T11:24:41Z
dc.date2018-10-16T11:24:41Z
dc.date2007-09
dc.date.accessioned2023-09-27T21:54:57Z
dc.date.available2023-09-27T21:54:57Z
dc.identifier00236438
dc.identifierhttps://doi.org/10.1016/j.lwt.2006.08.001
dc.identifierhttp://www.locus.ufv.br/handle/123456789/22266
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8968035
dc.descriptionThis work aimed to evaluate the solubility and density of egg yolk and plasma egg yolk in three types of salts (NaCl, Na2SO4 and (NH4)2SO4) at different pH values (3.0, 4.03, 6.5, 8.7 and 10.0) and salt concentrations (0.05, 0.1, 0.2, 0.3 and 0.5 mol/l). Solubility data of both egg products showed a distinct behaviour for each type of salt. A 4th-order polynomial model fitted the solubility data with R^2 values higher than 0.83. It was observed the increase of the density as the salt concentration increase. The model used for density data correlation shown R^2 values higher than 0.94.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherLWT - Food Science and Technology
dc.relationv. 40, n. 7, p. 1253- 1258, set. 2007
dc.rightsSwiss Society of Food Science and Technology
dc.subjectDensity
dc.subjectEgg yolk
dc.subjectPlasma
dc.subjectSolubility
dc.titleEffect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk
dc.typeArtigo


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