Combinaison des hautes pressions hydrostatiques et de l'ultrafiltration pour générer un nouvel ingrédient fonctionnel à partir du jaune d'oeuf

Authors: Giarratano, Mélanie
Advisor: Brisson, GuillaumeDoyen, Alain
Abstract: Phosvitin (45 kDa) from egg yolk granule is a phosphoprotein known for its emulsifying properties. Recently, a high hydrostatic pressure (HHP) treatment on the egg yolk granule, has induced the transfer of phosvitin to the soluble plasma fraction. This project aimed to evaluate the performance of ultrafiltration (UF) treatment for the generation of a fraction enriched in phosvitin, to produce an ingredient with improved emulsifying properties. An HHP treatment (400 MPa during 5 min) was applied to the granule (G1) (10 % w/w), in order to obtain a second granule (G2) and a plasma (P2) after centrifugation. The P2 fraction was ultrafiltered on a 10 kDa-polyethersulfone membrane to concentrate phosvitin. Phosvitin was identified and characterized in pressure-treated fraction P2 (1.73 ± 0.07% w/w) as well as in its corresponding UF retentate (26.00 ± 4.12% w/w) validating its total retention by the membrane. Similar permeation fluxes were obtained during UF, regardless of the conditions, demonstrating that the presence of phosvitin does not affect the performance of the process. Therefore, the combination of HHP and UF represents an interesting processing for the recovery and the concentration of phosvitin. The emulsifying properties of both retentates (control and pressure-treated) were evaluated. The emulsion prepared with the phosvitin-enriched retentate was more stable to flocculation and creaming. Confocal laser scanning microscopy showed a network of aggregated protein similar to a gel, which encapsulated oil droplets in emulsion made with UF retentate of pressure-treated plasma. SDS-PAGE profiles of the proteins recovered in the washed cream fraction showed the presence of several proteins, including β-phosvitin. Overall, the phosvitin enriched UF concentrate obtained from the plasma of pressurized egg yolk granule show better emulsifying properties than the plasma control suggesting a positive effect of β-phosvitin on the emulsifying properties.
Document Type: Mémoire de maîtrise
Issue Date: 2020
Open Access Date: 13 March 2020
Permalink: http://hdl.handle.net/20.500.11794/38302
Grantor: Université Laval
Collection:Thèses et mémoires

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