Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

ABSTRACT Phosvitin in water at pH 7 had a denaturation temperature (T d ) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the T d decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in T d . Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min.