ISSN:
1435-1536
Keywords:
interfacial rheology
;
egg yolk lipoproteins
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract The viscoelasticity of egg yolk films at the groundnut oil-water interface has been derived from creep compliance-time studies at a constant low shear stress. Factors which influenced the viscoelasticity were pH, NaCl, sucrose, methanol and temperature. Their effects were transmitted through the extent to which the low density lipoprotein micelles of the egg yolk were degraded, so that more reactive groups became available for intermolecular linking. The egg yolk concentration required to achieve maximum viscoelasticity increased as pH decreased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01419836
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