RT Journal Article
T1 Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation
A1 Puertas Hernando, Gema Manuela
A1 Vázquez Vázquez, Manuel
K1 Centrifugation
K1 Egg
K1 Emulsion
K1 Foam
K1 Fractionation
K1 Plasma
AB Hen eggs have many applications in the food industry. Centrifugation split liquid whole egg in two fractions: supernatant plasma and precipitate granules. Plasma can be used directly by the food industry. The aim of this study was to analyse how the operational conditions affect the composition and functional properties of plasma obtained by centrifugation. Protein and cholesterol contents, dry matter, emulsion activity and foam activity were evaluated. Plasma showed lower protein content and dry matter than liquid whole egg. Within the operational conditions studied, plasma contained 74–85% of egg cholesterol, maintaining the emulsifying activity and increasing the foaming properties. Prediction models were obtained for all the parameters studied except for emulsifying activity. Plasma doubled the foam capacity and increased until almost 15% the foam stability compared with liquid whole egg. Whole egg plasma could be a great substitute of whole egg for the food industry
PB Wiley
YR 2021
FD 2021
LK http://hdl.handle.net/10347/26404
UL http://hdl.handle.net/10347/26404
LA eng
NO Puertas, G. and Vázquez, M. (2021), Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.15124
NO A University Professor Education grant (FPU 16/05128) by the Spanish Ministry of Education, Culture and Sport to author Gema Puertas is gratefully acknowledged
DS Minerva
RD 28 abr 2026