Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk
| dc.contributor.author | Sousa, Rita de Cássia S. | |
| dc.contributor.author | Coimbra, Jane S. R. | |
| dc.contributor.author | Rojas, Edwin E. Garcia | |
| dc.contributor.author | Minim, Luis A. | |
| dc.contributor.author | Oliveira, Fabı́ola C. | |
| dc.contributor.author | Minim, Valéria P. R. | |
| dc.date.accessioned | 2018-10-16T11:24:41Z | |
| dc.date.available | 2018-10-16T11:24:41Z | |
| dc.date.issued | 2007-09 | |
| dc.description.abstract | This work aimed to evaluate the solubility and density of egg yolk and plasma egg yolk in three types of salts (NaCl, Na2SO4 and (NH4)2SO4) at different pH values (3.0, 4.03, 6.5, 8.7 and 10.0) and salt concentrations (0.05, 0.1, 0.2, 0.3 and 0.5 mol/l). Solubility data of both egg products showed a distinct behaviour for each type of salt. A 4th-order polynomial model fitted the solubility data with R^2 values higher than 0.83. It was observed the increase of the density as the salt concentration increase. The model used for density data correlation shown R^2 values higher than 0.94. | en |
| dc.format | pt-BR | |
| dc.identifier.issn | 00236438 | |
| dc.identifier.uri | https://doi.org/10.1016/j.lwt.2006.08.001 | |
| dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/22266 | |
| dc.language.iso | eng | pt-BR |
| dc.publisher | LWT - Food Science and Technology | pt-BR |
| dc.relation.ispartofseries | v. 40, n. 7, p. 1253- 1258, set. 2007 | pt-BR |
| dc.rights | Swiss Society of Food Science and Technology | pt-BR |
| dc.subject | Density | pt-BR |
| dc.subject | Egg yolk | pt-BR |
| dc.subject | Plasma | pt-BR |
| dc.subject | Solubility | pt-BR |
| dc.title | Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk | en |
| dc.type | Artigo | pt-BR |