Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species
28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages
Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…