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Effect of freezing, thermal pasteurization, and hydrostatic pressure on fractionation and folate recovery in egg yolk Nassim Naderi, Yves Pouliot, James D. House, and Alain Doyen J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 10 Aug 2017 Downloaded from http://pubs.acs.org on August 15, 2017
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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.
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Journal of Agricultural and Food Chemistry
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Effect of freezing, thermal pasteurization, and hydrostatic pressure on fractionation and
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folate recovery in egg yolk
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Nassim Naderi1, 2, Yves Pouliot1, James D. House1 ,2 , Alain Doyen1,
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1.
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Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, QC, Canada, G1V 0A6.
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Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada, R3T 2N2.
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* Corresponding authors.
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Alain Doyen
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Nassim Naderi
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E-mail addresses:
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[email protected] 17
[email protected] 18 19 20 21 22 23 24 25 26 1 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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Keywords: Egg yolk; freezing; pasteurization; HHP; protein; folate
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Abstract
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In this study, the impact of pasteurization and freezing of raw material, as performed at a
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commercial scale, on egg yolk fractionation and folate recovery was assessed. Freezing induced
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denaturation of the lipoproteins in egg yolk which prevented further fractionation of the yolk.
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Thermal pasteurization of egg yolk at 61.1ºC for 3.5 min as well as high hydrostatic pressure
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(HHP) treatment (400 MPa for 5 min) did not change (p
