Jump to Main Content
Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin
- LU, CHOING‐LIANG, BAKER, ROBERT C.
- Journal of food science 1987 v.52 no.3 pp. 613-616
- antioxidant activity, egg albumen, egg yolk, emulsions, food science, freeze drying, ingredients, lipid peroxidation, oxidation, oxidative stability, pH, phospholipids, sodium chloride, thiobarbituric acid
- Egg yolk phosvitin has been previously shown to inhibit metal‐catalyzed phospholipid oxidation. In this study, a phospholipid emulsion system was used to study the effect of pH and food ingredients on the antioxidant activity of phosvitin and the oxidative stability of yolk phospholipid. Oxidation of phospholipids was carried out at five different pH levels (3.0, 5.0, 5.7, 6.1, and 7.8). NaCl and freeze‐dried egg albumen were incorporated into the pH 6.1 emulsion. Lipid oxidation was measured by the thiobarbituric acid (TBA) assay. Phospholipids were stable at pH 6.1 and 7.8. However, phosvitin was unable to inhibit Cu²⁺catalysis at pH 7.8. Neither NaCl nor albumen affected the stability of phospholipids or the activity of phosvitin in inhibiting Fe²⁺catalysis at pH 6.1.