ArticleJournal of food science and technology2017
Edible films from residual delipidated egg yolk proteins.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.Journal of food science · 2026Article
- Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis.Molecules (Basel, Switzerland) · 2023Article
- Egg yolk lipids: separation, characterization, and utilization.Food science and biotechnology · 2022Review
- Preparation of Edible Films withMembranes · 2022Article
- Egg Yolk Oil as a Plasticizer for Polylactic Acid Films.Membranes · 2021Article
- Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material.Membranes · 2021Article
- Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics.International journal of molecular sciences · 2020Review
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Authors and funding
4 authors.
Funding
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Abstract
Commercial extraction with organic solvents of valuable lipids from egg yolk produces a highly denatured protein waste that should be valorized. In this work, the delipidated protein waste remaining after ethanol extraction was used to prepare edible films. This material was also treated with transglutaminase, obtaining films that have also been characterized. When compared with gelatin and caseinate edible films, the films made with egg yolk delipidated protein showed poorer mechanical properties, but improved light barrier properties, low water solubility and a high degree of transparency. It is particularly interesting that the presence of phosvitin in the egg yolk gives the films important ferrous chelating properties. When the egg yolk delipidated protein was treated with transglutaminase, the strength of the film was improved in comparison with films made with untreated protein. Finally, addition of thymol and natamycin in the preparation of these films is shown to be an interesting alternative, providing them with antibacterial and antifungal capacities.
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