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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/860| Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents | |
| MINERVA BAUTISTA VILLARREAL CLAUDIA TOMASA GALLARDO RIVERA ERISTEO GARCIA MARQUEZ JOSE RODRIGUEZ RODRIGUEZ MARIA ADRIANA NUÑEZ GONZALEZ ABELARDO CHAVEZ MONTES JUAN GABRIEL BAEZ GONZALEZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| doi:10.3390/molecules23123204 | |
| "Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol." | |
| 05-12-2018 | |
| Artículo | |
| Molecules 2018, 23, 3204 | |
| Inglés | |
| Bibliotecarios Empresas Estudiantes Investigadores | |
| Bautista Villarreal, M., Gallardo Rivera, C. T., García Márquez, E., Rodríguez Rodríguez, J., Núñez González, M. A., Chávez Montes, A., & Báez González, J. G. (2018). Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules (Basel, Switzerland), 23(12), 3204. https://doi.org/10.3390/molecules23123204 | |
| BIOLOGÍA Y QUÍMICA | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
| Aparece en las colecciones: | ARTICULOS |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Comparative Reduction of Egg Yolk.pdf | 1.83 MB | Adobe PDF | Visualizar/Abrir |