The Experts below are selected from a list of 258 Experts worldwide ranked by ideXlab platform
Marc Anton - One of the best experts on this subject based on the ideXlab platform.
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Egg Yolk structures functionalities and processes
Journal of the Science of Food and Agriculture, 2013Co-Authors: Marc AntonAbstract:Hen Egg Yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with Yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in Egg Yolk, and their modulation by processes, in relation with their emulsifying properties. Egg Yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of Yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.
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Egg Yolk: structures, functionalities and processes
Journal of the Science of Food and Agriculture, 2013Co-Authors: Marc AntonAbstract:Hen Egg Yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with Yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in Egg Yolk, and their modulation by processes, in relation with their emulsifying properties. Egg Yolk is mainly composed of two fractionsplasma and granuleswhich are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of Yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions. (c) 2013 Society of Chemical Industry
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Liposomes as an alternative to Egg Yolk in stallion freezing extender.
Theriogenology, 2011Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, Catherine Labbé, M. MagistriniAbstract:Egg Yolk is normally used as a protective agent to freeze semen of equine and other species. However, addition of Egg Yolk in extenders is not without disadvantages and the demand to find cryoprotective alternatives is strong. The objective of this study was to test the cryoprotective capacities of liposomes composed of Egg Yolk phospholipids. Two experiments were conducted: 1) the first to determine the optimal composition and concentration of liposomes to preserve post-thaw motility and membrane integrity of spermatozoa; 2) the second to assess in vivo the cryoprotective capacities of these liposomes. In Experiment 2, post-thaw motility and membrane integrity of spermatozoa were also analyzed. Experiment 1 demonstrated that liposomes composed of phospholipids E80 (commercial lecithins from Egg Yolk composed mainly of phosphatidylcholine and phosphatidylethanolamine) and of Hank's salts-glucose-lactose solution (E80-liposomes) were the most efficient in preserving post-thaw motility. The optimal concentration was 4 % (v/v). In Experiment 2, fertility rate after artificial insemination of semen frozen with E80-liposomes was 55 % (22/40) compared with 68 % (27/40) with the control extender containing Egg Yolk (EY) (p = 0.23). Post-thaw motility parameters were higher with EY than with E80-liposomes (p < 0.0001). For post-thaw membrane integrity no difference was observed between the two extenders (p = 0.08). Liposomes composed of Egg Yolk phospholipids appeared to be a promising alternative to replace Egg Yolk in semen freezing extenders in equine species.
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Egg Yolk plasma can replace Egg Yolk in stallion freezing extenders
Theriogenology, 2010Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, M. MagistriniAbstract:Hen Egg Yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by Egg Yolk has not yet been completely elucidated. The objective of this study was to compare the Egg Yolk plasma fraction to whole Egg Yolk in stallion freezing extender. Plasma contains mainly Low Density Lipoproteins (LDL), which are widely presumed to be the cryoprotective agent in Egg Yolk. Plasma can be produced on an industrial scale, sterilised by gamma-irradiation and incorporated in a ready-to-use extender (our ultimate objective). Plasma samples were subjected to different doses of gamma-irradiation (3, 5, 10 kGy) without dramatic chemical changes that may affect their cryoprotective properties. Stallion semen was frozen with whole Egg Yolk as a control and with sterilised Egg Yolk plasma. A fertility trial was conducted on a total of 70 mares' cycles. Fertility per cycle was 60% after insemination of semen frozen in our control extender containing Egg Yolk (EY), compared to 69% for the extender containing sterilised Egg Yolk plasma (EYP) (P > 0.05). Post-thaw motility and membrane integrity of spermatozoa were also analysed. Motility parameters were not significantly different between extenders except for the variable VAP (for EY versus EYP, VAP: 63 μm.s(-1) versus 59 μm.s(-1), a, b: P 0.05). Membrane integrity was better preserved in EY than in EYP but the difference between extenders was small (P < 0.05). Our results demonstrated that sterilised Egg Yolk plasma has the potential to replace Egg Yolk in stallion freezing extender. This experiment led to the development of a ready-to-use extender called INRA-Freeze(®) (IMV-Technologies, France).
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quail Egg Yolk a novel cryoprotectant for the freeze preservation of poitou jackass sperm
Cryobiology, 1997Co-Authors: A Trimeche, Marc Anton, Philippe Renard, G Gandemer, D TainturierAbstract:For many years, attempts have been made to establish a sperm bank for the Poitou jackass population which is threatened with extinction. Unfortunately, no cryopreservation technique has ever been described for spermatozoa of this species. In an attempt to find a suitable technique, we studied the relative effectiveness of chicken Egg Yolk and quail Egg Yolk in preserving the motility and characteristics of movement of Poitou jackass spermatozoa during the freezing–thawing process. Semen was diluted to 60 × 106sperm/ml in a preservation medium containing 4% (v/v) glycerol with 0, 2, 5, 10, 15, or 20% (v/v) of chicken or quail Egg Yolk. The chemical composition of these two Eggs was compared. Effects were assessed using an automated analyzer which measured curvilinear velocity (VCL), straight line velocity (VSL), and the velocity of the average path. Linearity was defined as VSL/VCL × 100. The amplitude of the lateral head displacement was also measured. It was found that after the freeze–thaw process, quail Egg Yolk improved the percentages of motile and progressively undulating spermatozoa and the movement characteristics compared with chicken Egg Yolk. The optimal concentration of quail Egg Yolk was 10%. The general composition of the two types of Egg Yolk were similar, but quail Egg Yolk contained significantly more phosphatidylcholine, less phosphatidylethanolamine, and a smaller ratio of polyunsaturated to saturated fatty acids than chicken Egg Yolk. The improvement of motility for frozen–thawed Poitou jackass spermatozoa using frozen–thawed quail Egg Yolk compared to chicken Egg Yolk may be due to the differences in composition of the two Yolks.
Mario Díaz - One of the best experts on this subject based on the ideXlab platform.
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Egg Yolk and Egg Yolk fractions as key ingredient for the development of a new type of gels
International Journal of Gastronomy and Food Science, 2016Co-Authors: Damián Valverde, Amanda Laca, Benjamín Paredes, Lluis Nel Estrada, Manuel Rendueles, Mario DíazAbstract:Abstract The aim of this work has been the development and characterization of base gels employing Egg Yolk and Egg Yolk fractions (plasma and granules) as main ingredients. Basing on preliminary test, three different formulations were prepared with Egg Yolk, plasma or granules, respectively. These formulations were compared by means of rheological, textural, color and microstructure analyses. Additionally, in order to provide a culinary point of view of the base gels, some final dishes were created by a trained chef. The employment of Egg derivatives proved to be determinant on the characteristics of the developed products, enhancing the mechanical properties of the gels and also providing an appealing color to them. Thus, the use of Egg Yolk and Egg Yolk fractions allows the development of new base gels improving not only their physical properties, but also their organoleptic characteristics.
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Egg Yolk granules as low-cholesterol replacer of whole Egg Yolk in the preparation of gluten-free muffins
Lwt - Food Science and Technology, 2015Co-Authors: Ismael Marcet, Benjamín Paredes, Mario DíazAbstract:Abstract In this work, the preparation and evaluation of a low-cholesterol gluten-free bakery product has been investigated. For that purpose, in a muffin recipe, the full Egg Yolk was replaced by a low-cholesterol granular Yolk fraction. In addition to the Egg Yolk recipe, three other formulations were elaborated: In the first preparation Egg Yolk was completely substituted by its weight in fresh granules (100% granules recipe). In the second one, the granules were lyophilized (lyophilized recipe) and reconstituted before their use. In another preparation, to further reduce the cholesterol content, all the Egg Yolk has been substituted by a lower amount of granules (60% granules recipe). Rheological batter characterization at 25 °C has shown that the viscoelastic properties of the recipes elaborated using 100% Egg Yolk granules and whole Egg Yolk were similar. Rheological characterization at 100 °C was performed too and differences were observed, with variations in the strength of the interaction in the batter produced by the granular components. Texture profile analysis has shown that all the recipes made using granules were harder than the one made with Egg Yolk.
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Egg Yolk plasma: Separation, characteristics and future prospects
Lwt - Food Science and Technology, 2015Co-Authors: Amanda Laca, Benjamín Paredes, Manuel Rendueles, Mario DíazAbstract:Egg Yolk is a complex system comprising a variety of particles in suspension in a clear yellow fluid (plasma). Although the individual constituents of Yolk are difficult to separate, hen Egg Yolk can be easily fractionated by simple dilution and centrifugation into sedimented granules and plasma. Each Egg Yolk fraction could possibly offer new pathways in applied science. In fact, the observed differences between plasma and granules indicate that there is scope for more efficient or more specific use of these fractions compared to whole Egg Yolk. This review provides an update which focuses specifically on Egg Yolk plasma, providing a description of its constituents and functionalities and future possibilities for its use in the Egg industry.
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Thermal behaviour of lyophilized Egg Yolk and Egg Yolk fractions
Journal of Food Engineering, 2010Co-Authors: Amanda Laca, Benjamín Paredes, Mario DíazAbstract:Despite its importance from a technical point of view, the influence of temperature on rheological behaviour of lyophilized Egg Yolk and Egg Yolk fractions has not yet been studied. In this work, the effect of temperature on rheological properties of these products have been analysed by means of stationary and oscillatory measurements. Firstly, the Arrhenius equation was employed to assess the influence of temperature on viscosity. In addition to temperature effect, solid content showed to be determinant on viscosity, while particle size, water holding capacity and wettability influence on rheological behaviour of samples were not critical. Secondly, rheological changes during heat-induced gelation of the samples were also investigated by means of dynamic tests and the critical network exponents at the gelation point were calculated. An analysis of variance (ANOVA) was also performed using the Statgraphics Plus to evaluate experimental data. Results show that proteins of Egg Yolk fractions possess a similar network structure before and after gelation, while Egg Yolk structure is clearly modified by gelation process. Composition and structure is the main responsible of differences between samples.
M. Magistrini - One of the best experts on this subject based on the ideXlab platform.
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Liposomes as an alternative to Egg Yolk in stallion freezing extender.
Theriogenology, 2011Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, Catherine Labbé, M. MagistriniAbstract:Egg Yolk is normally used as a protective agent to freeze semen of equine and other species. However, addition of Egg Yolk in extenders is not without disadvantages and the demand to find cryoprotective alternatives is strong. The objective of this study was to test the cryoprotective capacities of liposomes composed of Egg Yolk phospholipids. Two experiments were conducted: 1) the first to determine the optimal composition and concentration of liposomes to preserve post-thaw motility and membrane integrity of spermatozoa; 2) the second to assess in vivo the cryoprotective capacities of these liposomes. In Experiment 2, post-thaw motility and membrane integrity of spermatozoa were also analyzed. Experiment 1 demonstrated that liposomes composed of phospholipids E80 (commercial lecithins from Egg Yolk composed mainly of phosphatidylcholine and phosphatidylethanolamine) and of Hank's salts-glucose-lactose solution (E80-liposomes) were the most efficient in preserving post-thaw motility. The optimal concentration was 4 % (v/v). In Experiment 2, fertility rate after artificial insemination of semen frozen with E80-liposomes was 55 % (22/40) compared with 68 % (27/40) with the control extender containing Egg Yolk (EY) (p = 0.23). Post-thaw motility parameters were higher with EY than with E80-liposomes (p < 0.0001). For post-thaw membrane integrity no difference was observed between the two extenders (p = 0.08). Liposomes composed of Egg Yolk phospholipids appeared to be a promising alternative to replace Egg Yolk in semen freezing extenders in equine species.
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Egg Yolk plasma can replace Egg Yolk in stallion freezing extenders
Theriogenology, 2010Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, M. MagistriniAbstract:Hen Egg Yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by Egg Yolk has not yet been completely elucidated. The objective of this study was to compare the Egg Yolk plasma fraction to whole Egg Yolk in stallion freezing extender. Plasma contains mainly Low Density Lipoproteins (LDL), which are widely presumed to be the cryoprotective agent in Egg Yolk. Plasma can be produced on an industrial scale, sterilised by gamma-irradiation and incorporated in a ready-to-use extender (our ultimate objective). Plasma samples were subjected to different doses of gamma-irradiation (3, 5, 10 kGy) without dramatic chemical changes that may affect their cryoprotective properties. Stallion semen was frozen with whole Egg Yolk as a control and with sterilised Egg Yolk plasma. A fertility trial was conducted on a total of 70 mares' cycles. Fertility per cycle was 60% after insemination of semen frozen in our control extender containing Egg Yolk (EY), compared to 69% for the extender containing sterilised Egg Yolk plasma (EYP) (P > 0.05). Post-thaw motility and membrane integrity of spermatozoa were also analysed. Motility parameters were not significantly different between extenders except for the variable VAP (for EY versus EYP, VAP: 63 μm.s(-1) versus 59 μm.s(-1), a, b: P 0.05). Membrane integrity was better preserved in EY than in EYP but the difference between extenders was small (P < 0.05). Our results demonstrated that sterilised Egg Yolk plasma has the potential to replace Egg Yolk in stallion freezing extender. This experiment led to the development of a ready-to-use extender called INRA-Freeze(®) (IMV-Technologies, France).
Seinosuke Ueda - One of the best experts on this subject based on the ideXlab platform.
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Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
Bioscience Biotechnology and Biochemistry, 1994Co-Authors: Riichiro Ohba, Yoichi Nakashima, Seinosuke UedaAbstract:Egg Yolk oil was formed from a hen’s Egg without using the traditional charring method and organic solvents. By treating a spray-dried Egg Yolk suspension with a commercial crude enzyme preparation having protease and lipase activities, the lipids (Egg Yolk oil) could be easily separated, and a transparent solution of soluble polypeptides was obtained. When the enzyme preparation (4 mg) was added to a 5% spray-dried Egg Yolk (100 mg) suspension, the reaction mixture became transparent, and the Egg Yolk oil floated to the surface of the reaction mixture within 3 h. In the case of a 10% spray-dried Egg Yolk suspension, a transparent solution and Egg Yolk oil could be successfully obtained within 4 to 5 h by using a larger reaction vessel and a 0.2M lactate buffer. About 87% of the total polypeptides in the initial reaction mixture was recovered from the transparent solution, while about 83% of the total phospholipids was recovered from the floating Egg Yolk oil.
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Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
Bioscience Biotechnology and Biochemistry, 1994Co-Authors: Riichiro Ohba, Yoichi Nakashima, Seinosuke UedaAbstract:Egg Yolk oil was formed from a hen’s Egg without using the traditional charring method and organic solvents. By treating a spray-dried Egg Yolk suspension with a commercial crude enzyme preparation having protease and lipase activities, the lipids (Egg Yolk oil) could be easily separated, and a transparent solution of soluble polypeptides was obtained. When the enzyme preparation (4 mg) was added to a 5% spray-dried Egg Yolk (100 mg) suspension, the reaction mixture became transparent, and the Egg Yolk oil floated to the surface of the reaction mixture within 3 h. In the case of a 10% spray-dried Egg Yolk suspension, a transparent solution and Egg Yolk oil could be successfully obtained within 4 to 5 h by using a larger reaction vessel and a 0.2M lactate buffer. About 87% of the total polypeptides in the initial reaction mixture was recovered from the transparent solution, while about 83% of the total phospholipids was recovered from the floating Egg Yolk oil.
E. Pillet - One of the best experts on this subject based on the ideXlab platform.
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Liposomes as an alternative to Egg Yolk in stallion freezing extender.
Theriogenology, 2011Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, Catherine Labbé, M. MagistriniAbstract:Egg Yolk is normally used as a protective agent to freeze semen of equine and other species. However, addition of Egg Yolk in extenders is not without disadvantages and the demand to find cryoprotective alternatives is strong. The objective of this study was to test the cryoprotective capacities of liposomes composed of Egg Yolk phospholipids. Two experiments were conducted: 1) the first to determine the optimal composition and concentration of liposomes to preserve post-thaw motility and membrane integrity of spermatozoa; 2) the second to assess in vivo the cryoprotective capacities of these liposomes. In Experiment 2, post-thaw motility and membrane integrity of spermatozoa were also analyzed. Experiment 1 demonstrated that liposomes composed of phospholipids E80 (commercial lecithins from Egg Yolk composed mainly of phosphatidylcholine and phosphatidylethanolamine) and of Hank's salts-glucose-lactose solution (E80-liposomes) were the most efficient in preserving post-thaw motility. The optimal concentration was 4 % (v/v). In Experiment 2, fertility rate after artificial insemination of semen frozen with E80-liposomes was 55 % (22/40) compared with 68 % (27/40) with the control extender containing Egg Yolk (EY) (p = 0.23). Post-thaw motility parameters were higher with EY than with E80-liposomes (p < 0.0001). For post-thaw membrane integrity no difference was observed between the two extenders (p = 0.08). Liposomes composed of Egg Yolk phospholipids appeared to be a promising alternative to replace Egg Yolk in semen freezing extenders in equine species.
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Egg Yolk plasma can replace Egg Yolk in stallion freezing extenders
Theriogenology, 2010Co-Authors: E. Pillet, Guy Duchamp, F. Batellier, Valérie Beaumal, Marc Anton, S. Desherces, Eric Schmitt, M. MagistriniAbstract:Hen Egg Yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by Egg Yolk has not yet been completely elucidated. The objective of this study was to compare the Egg Yolk plasma fraction to whole Egg Yolk in stallion freezing extender. Plasma contains mainly Low Density Lipoproteins (LDL), which are widely presumed to be the cryoprotective agent in Egg Yolk. Plasma can be produced on an industrial scale, sterilised by gamma-irradiation and incorporated in a ready-to-use extender (our ultimate objective). Plasma samples were subjected to different doses of gamma-irradiation (3, 5, 10 kGy) without dramatic chemical changes that may affect their cryoprotective properties. Stallion semen was frozen with whole Egg Yolk as a control and with sterilised Egg Yolk plasma. A fertility trial was conducted on a total of 70 mares' cycles. Fertility per cycle was 60% after insemination of semen frozen in our control extender containing Egg Yolk (EY), compared to 69% for the extender containing sterilised Egg Yolk plasma (EYP) (P > 0.05). Post-thaw motility and membrane integrity of spermatozoa were also analysed. Motility parameters were not significantly different between extenders except for the variable VAP (for EY versus EYP, VAP: 63 μm.s(-1) versus 59 μm.s(-1), a, b: P 0.05). Membrane integrity was better preserved in EY than in EYP but the difference between extenders was small (P < 0.05). Our results demonstrated that sterilised Egg Yolk plasma has the potential to replace Egg Yolk in stallion freezing extender. This experiment led to the development of a ready-to-use extender called INRA-Freeze(®) (IMV-Technologies, France).