Effect of Acetylation on Emulsifying Properties of Egg Yolk Protein Components

Abstract

Egg yolk LDL(Low Density Lipoprotein)and HDL(High Density Lipoprotein)were acetylated to three different degrees, respectively. Acetylated LDL showed almost the same turbidity as intact LDL. Viscosity of 88.7% acetylated LDL was 1.1-1.2 fold higher than that of intact LDL. Emulsifying activity and emulsifying capacity of LDL decreased by acetylation. Emulsion stability of LDL increased with the increase of the acetylation degree. Acetylated HDL showed lower turbidity than intact HDL in 2% NaCl soln. Viscosity of 92.0% acetylated HDL was 1.5-1.7 fold higher than that of intact HDL. Emulsifying capacity and emulsion stability of acetylated HDL increased with the increase of the acetylation degree.